Mushroom Lentil Soup - slow cooker

2 c hot water
2 T dried wild mushrooms
1 T olive oil
1 onion, chopped
4 stalks celery, sliced
2 carrots, sliced
1 t chili powder
1 28oz can of tomatoes
4 c stock
2 c lentils (brown or green)
2 T lemon juice
pepper & salt, to taste
plain yogurt, optional
parsley leaves or chives, optional

In a bowl combine hot water and dried mushrooms. Let stand for 30 minutes, then strain through a sieve, reserving liquid. Pat mushrooms dry and finely chop. Set aside.

In a skillet, heat oil over medium heat. Add onion, celery, and carrots and cook until softened, about 7 minutes. Add chili powder and reserved mushrooms and cook for 1 minute. Add tomatoes and reserved mushroom liquid and bring to a boil. Transfer to slow cooker.

Add stock and lentils. Cover and cook on LOW for 8 to 10 HOURS or on HIGH for 4 to 5 HOURS, until vegetables are tender. Stir in lemon, ground pepper and salt to taste. Ladle into bowls and top with yogurt and parsley.

Number of Servings: 8

Recipe submitted by SparkPeople user DROSTECK.