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: 8 people
Calories: 219kcal
Ingredients
- 2 tbsp Extra-virgin olive oil
- 2 onions minced
- 4 garlic cloves
- 1 1/2 tsp fresh thyme leaves minced (or 1 teaspoon dried)
- 4 slices bacon
- 1 tbsp tomato paste
- 1/2 ounce dried porcini mushrooms soaked, rinsed and minced
- 4 cups vegetable broth
- 4 cups chicken broth
- 3 carrots chopped into 1/2 inch chunks
- 12 ounces portobello mushroom caps gills removed, cut into 1/2-inch chunks (I used sliced bella mushrooms)
- 1 cup lentils brown or green, rinsed and picked over
- 1 bay leaf
- 8 oz. Swiss chard leaves only
- salt and pepper to taste
Instructions
- In a small pan, add the first 6 ingredients - oil, onion, garlic, thyme, bacon, tomato paste, porcini mushrooms- and cook over medium/high heat, for about five minutes.
- To the crockpot, add both of the broths, carrots, fresh mushrooms, lentils and bay leaf into the slow cooker. Stir in bacon/onion mixture.
- Cover and cook until the soup is thickened and the lentils are tender -on low for 9 to 11 hours, or 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
- Season to taste with salt and pepper, serve and enjoy!
Nutrition
Calories: 219kcal | Carbohydrates: 26g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 1078mg | Potassium: 704mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5871IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 3mg