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Ingredients
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2 tablespoons olive oil
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4 medium carrots, chopped
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1 medium onion, chopped
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4 cloves garlic, minced
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2 cups dry lentils, rinsed and sorted
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2 (14.5 ounce) cans diced tomatoes
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2 (14.5 ounce) cans reduced-sodium vegetable broth
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4 portobello mushroom caps, cut into 1/2-inch slices
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2 teaspoons dried rosemary
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2 bay leaves
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salt and freshly ground black pepper to taste
Directions
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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.
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Layer lentils, tomatoes, vegetable broth, portobello mushrooms, rosemary, and bay leaves on top of carrots and onions.
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Cover and cook on Low until vegetables are tender, 5 to 6 hours.
Nutrition Facts (per serving)
173 | Calories |
3g | Fat |
27g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 173 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 0g | 2% |
Sodium 243mg | 11% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 12g | 41% |
Total Sugars 4g | |
Protein 10g | 19% |
Vitamin C 12mg | 13% |
Calcium 33mg | 3% |
Iron 3mg | 17% |
Potassium 448mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.