Healthy Lentil and Portobello Soup in the Slow Cooker

This vegan soup with portobello mushrooms, lentils, tomatoes, carrots, and onion takes just 15 minutes of prep time and then lets your slow cooker do the rest of the work.

• Preparation Time: 20 mins
• Cooking Time: 5 hr 10 mins
• Total Time: 5 hr 30 mins
• Calories: 173 Calories

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons dried rosemary
• 4 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 2 bay leaves
• 2 (14.5 ounce) cans diced tomatoes
• 1 medium onion, chopped
• 4 medium carrots, chopped
• 2 cups dry lentils, rinsed and sorted
• 2 (14.5 ounce) cans reduced-sodium vegetable broth
• 4 portobello mushroom caps, cut into 1/2-inch slices

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Add carrots and onion. Cook and stir until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer mixture to a slow cooker.

Step 2

Layer lentils, tomatoes, vegetable broth, portobello mushrooms, rosemary, and bay leaves on top of carrots and onions.

Step 3

Cover and cook on Low until vegetables are tender, 5 to 6 hours.