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Nutrition Facts
Serving Size 1 (525g) Recipe makes 4 servings The following items or measurements are not included below: vegetable bouillon granules
Calories 299
Calories from Fat 47		(15%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 544mg		22%
Potassium 849mg		24%
Total Carbohydrate 46.9g		15%
	Dietary Fiber 19.2g	76%
	Sugars 5.5g
Protein 17.1g		34%
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Creamy Vegetarian Lentil-Mushroom Soup

Recipe #53685 | 6½ hours | 20 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Sharon123
Feb 9, 2003

Creamy lentil soup cooked in a crockpot. Serve with crusty bread or rolls for a comfort food fix! Feel free to double this recipe.

SERVES 4 (change servings and units)

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

Directions

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

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Browse similar recipes by category

Course > Soups
Main Ingredient > Beans > Lentils
Preparation > Time to Make
Preparation > Equipment > Crock-Pot
Occasion > Taste/Mood > Comfort Food
Occasion > Everyday
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Chef #373404

On Oct 19, 2009

This was dh's and my first experience with lentils, and we loved them! I doubled the recipe and used chicken bouillon cubes instead of vegetable (couldn't find veg in my store). I also had some leftover Boston Butt in the freezer that I warmed up and then shredded and threw in there. YUM-O! I will be making this over and over...

1 person found this review helpful

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From: Herb-Cat

On Oct 21, 2008

This was very tasty. We did some modifications (more garlic! and blended it) . I think some roasted bell pepper would be a lovely addition!

1 person found this review helpful

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From: Geema

On Apr 25, 2003

My DH and I really enjoyed this classic soup that happily simmered in my crockpot for a full 10 hours. Since I don't generally use any canned soups, I tried adding an additional cup of mushrooms, chopped fine, and sauteed them with the other veggies. Then I added vegetable broth instead of water and bouillon granules. A teaspoon of cumin, a pinch of salt and lots of black pepper and voila! Your recipes are always a hit with us Sharon

5 people found this review helpful

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From: Chef #494084

On Apr 19, 2009

This is quite wonderful! I made it on the stovetop becuase I forgot to start it this morning. It was easy and delicious! Even my picky hubby said it was really good. I made it as is except I added a little more garlic and some hot pepper. (I also snuck in some flax seeds). Thanks for the wonderful recipe Sharon!!

2 people found this review helpful

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