Creamy Vegetarian Lentil-Mushroom Soup |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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Creamy lentil soup cooked in a crockpot. Serve with crusty bread or rolls for a comfort food fix! Feel free to double this recipe. Ingredients:
1/2 lb dry lentils (1 1/4 cups) |
2 medium carrots, sliced 1/4 inch thick |
1 medium onion, chopped |
3 cloves garlic, minced |
1/2 cup mushroom, sliced |
1 cup sliced celery |
1/4 cup snipped parsley |
4 cups water |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
2 teaspoons instant vegetable bouillon granules (or 2 cubes) |
sour cream |
Directions:
1. In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
2. In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
3. Stir in water, mushroom soup, and bouillon.
4. Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
5. Top each serving with a dollop of sour cream.
6. 4 servings.
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