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Mushroom Lentil Potato Stew

Mushroom Lentil Potato Stew

Soups

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

485 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

12 mushrooms baby bella; sliced
6 potatoes golden russet; cubed
4 cups vegetable broth
1 onion yellow; chopped
1 clove garlic minced (or more to taste)
1/2 tsp thyme dried
1 bay leaf
1/2 cup lentils, green
salt sea; to taste

Instructions

Add all the ingredients to a slow cooker and cook on low for about 6-8 hours. If you want to cook this in half the time, cook on high for around 3-4 hours, or until potatoes are soft.
Store soup in an airtight container. It will keep in the fridge for about a week. You can also freeze for up to 6 months. Enjoy!