Crock Pot Lentil Soup
This simple crock pot lentil soup is filled with lentil beans, vegetables and a delicious blend of spices, this soup is a healthy comfort food recipe.
Servings: 1 Pot
Calories: 180kcal
Ingredients
- 2 medium onions minced
- 4 medium garlic cloves
- 2 tbsp Extra-virgin olive oil for serving, optional
- 1 tbsp tomato paste
- 1/2 ounce dried porcini mushrooms soaked, rinsed and minced
- 1 1/2 tsp minced fresh thyme leaves or 1 teaspoon dried
- salt and pepper to taste
- 4 cups vegetable broth
- 4 cups chicken broth
- 3 carrots chopped into 1/2 inch chunks
- 4 slices of bacon
- 12 ounces portobello mushroom caps gills removed, cut into 1/2-inch chunks (I used sliced bella mushrooms)
- 1 cup brown or green lentils 1 cup, rinsed and picked over
- 1 bay leaf not pictured
- 8 oz. Swiss chard leaves only I used collard greens
Instructions
- Stir both broths, bacon, carrots, fresh mushrooms, lentils and bay leaf into slow cooker.
- Cook the onion, garlic, thyme, bacon, tomato sauce, Porcini mushrooms over the stove for about five minutes before adding them into the crock pot
- Cover and cook on low until the soup is thickened and the lentils are tender, 9 to 11 hours. Or, cover and cook on high for 5 to 7 hours.
- When the soup has about 30 minutes left to cook, remove the bacon and bay leaf, and add in the chopped Swiss chard (I used greens because my store was out of chard).
- When the soup is done, season to taste with salt and pepper and drizzle in a bit more olive oil.
- Serve and enjoy! I served ours with toasted French bread, but a healthier option would be to skip it or use whole wheat.
Nutrition
Calories: 180kcal