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Healthy Lentil and Portobello Soup in the Slow Cooker

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"This is a healthy, easy soup for the slow cooker! It's vegan to boot!"
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5 h 30 m servings 173
Original recipe yields 12 servings


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  1. Heat oil in a large skillet over medium heat. Add carrots and onion. Cook and stir until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer mixture to a slow cooker.
  2. Layer lentils, tomatoes, vegetable broth, portobello mushrooms, rosemary, and bay leaves on top of carrots and onions.
  3. Cover and cook on Low until vegetables are tender, 5 to 6 hours.

Nutrition Facts

Per Serving: 173 calories; 2.7 27.3 9.7 0 243 Full nutrition

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