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!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

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)

Directions

Step 1

Rinse 1 cup of lentils under cold water and set aside.

Step 2

Clean and slice 8 ounces of baby bella mushrooms. Dice 2 carrots, 2 celery stalks, and 1 medium yellow onion. Mince 3 garlic cloves.

Step 3

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.

Step 4

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.

Step 5

Season with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper. Stir to combine all the ingredients.

Step 6

Cover the crock pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender.

Step 7

Once cooked, taste the soup and adjust seasonings if needed. Remove the bay leaf before serving.

Step 8

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	2630.3 grams (2630.3g)

Amount per serving	% Daily Value*
Calories	1392

Total Fat 55.20g	71%
Saturated Fat 10.00g	50%
Polyunsaturated Fat 10.50g
Cholesterol 8mg	3%
Sodium 7615mg	331%
Total Carbohydrate 181.80g	66%
Dietary Fiber 51.40g	184%
Total Sugars 54.40g
Protein 56.50g	113%

Vitamin D 16IU	80%
Calcium 521mg	40%
Iron 20mg	113%
Potassium 6043mg	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.

Source of Calories

Fat: 34.3%

Protein: 15.6%

Carbs: 50.2%