Mushroom Lentil Soup
from "The Healthy Slow Cooker" by Judith Finlayson
Published by Robert Rose Inc., 2006
***This can be done in the slow cooker, or pressure cooker.***
Large (minimum 5 quart) slow cooker
2 cups hot water 500 mL
2 tbsp dried wild mushrooms
1 tbsp olive oil 15 mL
1 onion, finely chopped
4 stalks celery, diced
2 carrots, peeled and diced (omit for Phase 1)
1 tsp chili powder
1 can (28 oz) tomatoes,
including juice, coarsely chopped
4 cups Basic Vegetable Stock or Homemade
Chicken Stock or prepared stock
2 cups brown or green lentils
2 tbsp freshly squeezed lemon juice
Freshly ground black pepper
Plain yogurt, optional
1/2 cup finely chopped parsley leaves or chives
1. In a heatproof bowl, combine hot water and dried
mushrooms. Let stand for 30 minutes then strain through a fine sieve, reserving liquid. Pat mushrooms dry, chop finely and set aside.
2. In a large skillet (or if using pressure cooker, right in the pressure cooker pot), heat oil over medium heat for 30 seconds. Add onion, celery and carrots (if Phase 2) and cook, stirring, until carrots are softened, about 7 minutes. Add chili powder and reserved dried mushrooms and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
3. Add vegetable stock and lentils. Cover & cook on Low 8-10 hours or High 4-5 hours (or in pressure cooker for 12 minutes, then let pressure reduce on its own - about a half hour). If wanted, stir in lemon, ground pepper and salt to taste. Garnish with yogurt and parsley if you like.
Nutrition: per 1/8 of the recipe is:
Cal 217; Protein 14.2g; carbs 37.3g; fat 2.5 g(0.4 sat, 1.4 monounsat, .5 polyunsat); fiber 7.9g.
Hope you like it as much as we did!