Mushroom Lentil Soup - slow cooker

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 219.3
  • Total Fat: 3.7 g
  • Cholesterol: 3.6 mg
  • Sodium: 412.4 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 10.3 g
  • Protein: 13.6 g

View full nutritional breakdown of Mushroom Lentil Soup - slow cooker calories by ingredient
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Number of Servings: 8


    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.

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Member Ratings For This Recipe

  • I just entered this identical recipe into the recipe calculator from my Healthy Slow Cooker cookbook by Judith Finlayson and mine figured out to half the nutrients per serving than this one even though all the ingredients and proportions are identical. I don't know why. Did you include the yogurt - 10/20/12

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