Healthy Lentil and Portobello Soup in the Slow Cooker recipe
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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
Nutrition Info
- 173.1 caloriescarbohydrate: 27.3 gcholesterol: : -fat: 2.7 gfiber: 11.6 gprotein: 9.7 gsaturatedFat: 0.4 gservingSize: -sodium: 242.9 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Healthy Lentil and Portobello Soup in the Slow Cooker
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.
Layer lentils, tomatoes, vegetable broth, portobello mushrooms, rosemary, and bay leaves on top of carrots and onions.
Cover and cook on Low until vegetables are tender, 5 to 6 hours.