Slow Cooker Lentil Mushroom Soup

14 490 239
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 h 6
Slow Cooker Lentil Mushroom Soup
Health Highlights


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 239
Calories from fat 14.4
Calories from saturated fat 2.3
Total Fat 1.6 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 7.5 g
Cholesterol 0
Sodium 992 mg
Potassium 1136 mg
Total Carbohydrate 48 g
Dietary Fiber 11.9 g
Sugars 10.2 g
Protein 14.4 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 5.4

Energy sources


Meal Type(s)