Name: Healthy Lentil and Portobello Soup in the Slow Cooker
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Olive oil - 2 tablespoons; Carrots, chopped - 4 medium; Onion, chopped - 1 medium; Garlic, minced - 4 cloves; Dry lentils, rinsed and sorted - 2 cups; Diced tomatoes - 2 (14.5 ounce) cans; Reduced-sodium vegetable broth - 2 (14.5 ounce) cans; Portobello mushroom caps, cut into 1/2-inch slices - 4; Dried rosemary - 2 teaspoons; Bay leaves - 2; Salt and freshly ground black pepper to taste - 2

Ingredients for - Healthy Lentil and Portobello Soup in the Slow Cooker

1. Olive oil 2 tablespoons

2. Carrots, chopped 4 medium

3. Onion, chopped 1 medium

4. Garlic, minced 4 cloves

5. Dry lentils, rinsed and sorted 2 cups

6. Diced tomatoes 2 (14.5 ounce) cans

7. Reduced-sodium vegetable broth 2 (14.5 ounce) cans

8. Portobello mushroom caps, cut into 1/2-inch slices 4

9. Dried rosemary 2 teaspoons

10. Bay leaves 2

11. Salt and freshly ground black pepper to taste 2

How to cook deliciously - Healthy Lentil and Portobello Soup in the Slow Cooker

1 . Stage

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 . Stage

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

3 . Stage

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