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Ingredients5 h 30 m servings 173
Original recipe yields 12 servings
- 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.
- Layer lentils, tomatoes, vegetable broth, portobello mushrooms, rosemary, and bay leaves on top of carrots and onions.
- Cover and cook on Low until vegetables are tender, 5 to 6 hours.
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Per Serving: 173 calories; 2.7 27.3 9.7 0 243 Full nutrition