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Crock-Pot Lentil and Portabella Soup

Crock-Pot Lentil and Portabella Soup

Crock-Pot Lentil and Portabella Soup
Crock-Pot Lentil and Portabella Soup
Crock-Pot Lentil and Portabella Soup
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Crock-Pot Lentil and Portabella Soup
Ingredients
  • 1 (8-oz.) carton portabella mushrooms, trimmed
  • 1 T. olive oil
  • 1 medium Vidalia onion, chopped
  • 2 medium carrots, cut into ½” thick rounds
  • 2 T. minced garlic
  • 1 c. dried lentils, rinsed and sorted
  • 1 (28-oz.) can diced tomatoes
  • 1 (14-oz.) can veggie broth
  • 1 t. dried rosemary
  • 1 whole bay leaf
  • Salt/black pepper
Instructions
  1. Remove stems from mushrooms; coarsely chop the stems.
  2. Cut each cap in half and then cut each half into ½” pieces.
  3. Heat oil in large skillet.
  4. Add onion, carrots and garlic.
  5. Cook until onions softens. Stirring occasionally.
  6. Place the mixture in CROCK POT.
  7. Layer lentils, tomatoes, broth, mushroom caps and stems, rosemary and bay leaf on top of carrots and onions.
  8. Cover and cook on HIGH for 5-6 hours or until lentils are tender.
  9. Remove and discard bay leaf.
  10. Season with salt and pepper.
 

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