Slow Cooker Lentil Mushroom Soup

14 490 249
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 h 6
Slow Cooker Lentil Mushroom Soup
Health Rating


1 can (15oz) Black beans, canned (drained, rinsed)
1 dash Black pepper
2 large Carrots (sliced)
2 medium stalk(s) Celery (chopped)
1 package (227g) Cremini (Italian) mushroom (quartered)
1 can(s) (13oz) Diced tomatoes, canned
1 cup Frozen yellow corn kernels
1/2 cup Green lentils, raw (rinsed, soaked)
1 1/2 tbsp Italian herb seasoning, McCormick
1 whole lemon(s) Lemon juice
2 tbsp Nutritional yeast
4 cup Spinach (thinly sliced)
2 onion(s) Sweet onion (chopped)
4 cup Vegetable stock/broth


Add all ingredients (except for spinach) to a 6 quart slow cooker.

Cook on low for 7-8 hours or on high for 4 hours.

During the last hour of cooking (or half hour if you're on the high setting), add the thinly sliced spinach.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 249
Calories from fat 12.3
Calories from saturated fat 16.1
Total Fat 1.4 g
Saturated Fat 1.8 g
Trans Fat 0
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 7.5 g
Cholesterol 0
Sodium 1235 mg
Potassium 1137 mg
Total Carbohydrate 51 g
Dietary Fiber 13.5 g
Sugars 9.4 g
Protein 14.9 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 5.4

Energy sources