Dinner

Mushroom Lentil Soup - slow cooker is for Dinner.

Mushroom Lentil Soup - slow cooker takes several minutes to prepare.

Mushroom Lentil Soup - slow cooker takes several minutes to cook.

Mushroom Lentil Soup - slow cooker makes 8 servings.

The ingredients for Mushroom Lentil Soup - slow cooker are:

2 c hot water
2 T dried wild mushrooms
1 T olive oil
1 onion, chopped
4 stalks celery, sliced
2 carrots, sliced
1 t chili powder
1 28oz can of tomatoes
4 c stock
2 c lentils (brown or green)
2 T lemon juice
pepper & salt, to taste
plain yogurt, optional
parsley leaves or chives, optional

Here is how you make Mushroom Lentil Soup - slow cooker:

In a bowl combine hot water and dried mushrooms. Let stand for 30 minutes, then strain through a sieve, reserving liquid. Pat mushrooms dry and finely chop. Set aside.In a skillet, heat oil over medium heat. Add onion, celery, and carrots and cook until softened, about 7 minutes. Add chili powder and reserved mushrooms and cook for 1 minute. Add tomatoes and reserved mushroom liquid and bring to a boil. Transfer to slow cooker.Add stock and lentils. Cover and cook on LOW for 8 to 10 HOURS or on HIGH for 4 to 5 HOURS, until vegetables are tender. Stir in lemon, ground pepper and salt to taste. Ladle into bowls and top with yogurt and parsley.Number of Servings: 8Recipe submitted by SparkPeople user DROSTECK.

The nutritional information for Mushroom Lentil Soup - slow cooker is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 219.3

• Total Fat: 3.7 g
• Cholesterol: 3.6 mg
• Sodium: 412.4 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 10.3 g
• Protein: 13.6 g