Mushroom Lentil Soup Crock Pot
Warm, hearty, and packed with plant-based goodness, this Mushroom Lentil Soup Crock Pot recipe is the ultimate comfort food for busy days. Featuring tender brown or green lentils, earthy baby bella mushrooms, and a medley of fresh vegetables like carrots, celery, and onion, this soup is simmered to perfection in a rich vegetable broth infused with fragrant herbs like thyme, rosemary, and a hint of cumin. The slow cooker does all the hard work, allowing the flavors to meld beautifully over hours of cooking. Perfect for meal prep, this vegan and gluten-free soup is as nutritious as it is satisfying. Serve it with crusty bread for an easy, nourishing dinner that the whole family will enjoy!
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Recipe Information
Ingredients
- 1 cup brown or green lentils
- 8 ounces baby bella mushrooms
- 2 carrots
- 2 celery stalks
- 1 medium yellow onion
- 3 garlic cloves
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 1 bay leaf
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse 1 cup of lentils under cold water and set aside.
Clean and slice 8 ounces of baby bella mushrooms. Dice 2 carrots, 2 celery stalks, and 1 medium yellow onion. Mince 3 garlic cloves.
In a skillet over medium heat, add 2 tablespoons of olive oil. Sauté the onion, garlic, carrots, and celery for 5 minutes, until softened and aromatic. Optional: Add the mushrooms to the skillet and cook for another 3 minutes to deepen the flavor.
Transfer the sautéed vegetables to your crock pot. Add the rinsed lentils, mushrooms (if not already sautéed), 6 cups of vegetable broth, 1 can of diced tomatoes (with juices), 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of ground cumin, and 1 bay leaf.
Season with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper. Stir to combine all the ingredients.
Cover the crock pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender.
Once cooked, taste the soup and adjust seasonings if needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7615 mg | 331% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 54.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 521 mg | 40% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 6043 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
