Healthy Lentil and Portobello Soup in the Slow Cooker

4.0
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This is a healthy, easy soup for the slow cooker! It's vegan to boot!

Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
5 hrs 10 mins
Total Time:
5 hrs 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

  • 2 tablespoons olive oil

  • 4 medium carrots, chopped

  • 1 medium onion, chopped

  • 4 cloves garlic, minced

  • 2 cups dry lentils, rinsed and sorted

  • 2 (14.5 ounce) cans diced tomatoes

  • 2 (14.5 ounce) cans reduced-sodium vegetable broth

  • 4 portobello mushroom caps, cut into 1/2-inch slices

  • 2 teaspoons dried rosemary

  • 2 bay leaves

  • salt and freshly ground black pepper to taste

Directions

  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.

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

  3. 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.