Slow Cooker Lentil Mushroom Soup

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Slow Cooker Lentil Mushroom Soup | Thrifty Below

Last week’s weather was a little chilly and it finally started to feel like fall, my favorite season. The Southern summer heat has been killer, and I’m so ready to wear some scarves and jackets. Plus, fall means it’s time to bust out the crock pot. I know I professed my love for those little magicians in my slow cooker black bean burritos recipe post, but I am obsessed with slow cookers. I have three and try to use them during the summer as much as possible, but fall really lends itself to the crock pot and delicious soups and stews. I can’t wait to taste my old favorites and some new ones from Pinterest that I’m dying to try. For my first fall soup, I whipped up this lentil and mushroom number, which also happens to be vegan. It’s a great mellow soup with a lot of healthy and delicious vegetables.

After I decided to make soup, I had a big conversation with Mark (well… mostly with myself) where I was trying to figure out if I wanted to buy a Thermos to bring soup in my lunch. My regular storage containers leak in my lunch box, so I need something that was easy and better at transporting liquids. In the end, I decided to use my pint size mason jars. They’re perfect for holding a serving of soup and, since they’re glass, I can take the lid off and microwave it if I choose. I loved being able to portion out the soup all at once, then grab-and-go when I was heading to class.

Slow Cooker Lentil Mushroom Soup | Thrifty Below

As an added bonus, mason jars are super cute and add a rustic touch to my lunch. Plus there are no leaks!

Slow Cooker Lentil Mushroom Soup | Thrifty Below

Ingredients:

2 vidalia onions, chopped
2 large carrots, sliced into disks
2 stalks celery, chopped
8 ounces baby bella mushrooms, quartered
1 cup frozen corn
1/2 cup dry French lentils, rinsed and soaked
1 15 ounce can black beans, drained and rinsed
1 15 ounce can diced tomatoes
1 32 ounce carton vegetable broth
1 lemon, juiced
1 1/2 tablespoons Italian seasoning
2 tablespoons nutritional yeast
generous grinding of black pepper
4 cups spinach, thinly sliced (add during the last 30 – 60 minutes of cooking)

Slow Cooker Lentil Mushroom Soup | Thrifty Below

Chop your vegetables and slice your carrots, then add to the crock pot. I used my 6 quart programmable crock pot for this recipe.

Slow Cooker Lentil Mushroom Soup | Thrifty Below

Quarter your baby bella mushrooms (or whatever kind you prefer) and add them to the crock pot.

Slow Cooker Lentil Mushroom Soup | Thrifty Below

Add everything else (except for spinach) and stir together. Cook on low for 7-8 hours or on high for 4 hours (or until lentils are tender).

Slow Cooker Lentil Mushroom Soup | Thrifty Below

During the last hour of cooking (or last half hour if you’re on the high setting), thinly slice your spinach and mix it into the soup. Replace the lid and let the slow cooker finish working its magic!

Slow Cooker Lentil Mushroom Soup | Thrifty Below

Serve and enjoy! This recipe yields six servings of about 2 cups each.

Slow Cooker Lentil Mushroom Soup | Thrifty Below

Will you be breaking out the slow cookers this fall? Tell us about your favorite recipes in the comments below!

Slow Cooker Lentil Mushroom Soup | Thrifty Below

This post was shared on The Weekend Social and The Pin Junkie.

 

 

Slow Cooker Lentil Mushroom Soup
 
Prep time
Cook time
Total time
 
This healthy but hearty vegan soup features lentils, mushrooms, and lots of vegetables. It's a mellow soup that's perfect for fall!
Author:
Recipe type: Soup
Cuisine: American, Vegan, Vegetarian
Serves: 6
Ingredients
  • 2 vidalia onions, chopped
  • 2 large carrots, sliced into disks
  • 2 stalks celery, chopped
  • 8 ounces baby bella mushrooms, quartered
  • 1 cup frozen corn
  • ½ cup dry French lentils, rinsed and soaked
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can diced tomatoes
  • 1 32 ounce carton vegetable broth
  • 1 lemon, juiced
  • 1½ tablespoons Italian seasoning
  • 2 tablespoons nutritional yeast
  • generous grinding of black pepper
  • 4 cups spinach, thinly sliced (add during the last 30 - 60 minutes of cooking)
Instructions
  1. Add all ingredients (except for spinach) to a 6 quart slow cooker.
  2. Cook on low for 7-8 hours or on high for 4 hours.
  3. During the last hour of cooking (or half hour if you're on the high setting), add the thinly sliced spinach.
  4. Serve and enjoy!
Nutrition Information
Serving size: 2 cups Calories: 234 Fat: 1 Carbohydrates: 41 Sugar: 8 Sodium: 490 Fiber: 11 Protein: 14 Cholesterol: 0
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