Directions:
- In a heatproof measuring cup or bowl combine hot water and dried mushrooms and let stand for 30 minutes or so, strain but reserve liquid. Pat dry and chop. Set aside.
- In a skillet over medium heat, heat oil and then add onion, celery and carrots, cook stirring until softenened (5-10 minutes). Stir in chili powder and mushrooms and cook another minute or so.
- Stir in tomatoes (with juice) and bring to a boil. Transfer to crock pot.
- Add vegetable broth, reserved mushroom liquid and lentils. Cover and cook on low for 8-10 hours (or high for 4-5 hours) or until vegetables are tender.
- Stir in lemon juice, salt and pepper.
- Spoon into bowls and garnish with chives or parsley (we used chives - yum!).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.37 Kcal (1203 kJ) | ||
| Calories from fat | 43.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 7% | |
|---|---|---|---|
| Cholesterol | 1.24mg | 0% | |
| Sodium | 701.64mg | 29% | |
| Potassium | 832.22mg | 18% | |
| Total Carbs | 46.96g | 16% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 17.74g | 71% | |
| Protein | 15.75g | 32% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 5.2mg | 29% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 94.52 Kcal (396 kJ) | ||
| Calories from fat | 14.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 7% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 230.79mg | 29% | |
| Potassium | 273.74mg | 18% | |
| Total Carbs | 15.45g | 16% | |
| Sugars | 1.87g | 23% | |
| Dietary Fiber | 5.84g | 71% | |
| Protein | 5.18g | 32% | |
| Vitamin C | 3.6mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.7mg | 29% | |
| Calcium | 25.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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