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Creamy Vegetarian Lentil-Mushroom Soup

Creamy Vegetarian Lentil-Mushroom Soup Recipe

Creamy lentil soup cooked in a crockpot. Serve with crusty bread or rolls for a comfort food fix! Feel free to double this recipe.
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Prep Time 20 mins
Cook Time 6 hrs
Course Soup
Cuisine Vegetarian
Calories 299.2 kcal

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

Instructions
 

  • In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
  • In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
  • Stir in water, mushroom soup, and bouillon.
  • Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
  • Top each serving with a dollop of sour cream.
  • 4 servings.

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Nutrition

Serving: 467gCalories: 299.2kcalCarbohydrates: 46.7gProtein: 17.1gFat: 5.3gSaturated Fat: 1.2gSodium: 590mgFiber: 19.3gSugar: 5.6g
Keyword Beans, Lentils, Weeknight
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