Ingredients
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1/2 lb dry lentils (1 1/4 cups)
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2 medium carrots, sliced 1/4 inch thick
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1 medium onion, chopped
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3 cloves garlic, minced
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1 cup sliced celery
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1/4 cup snipped parsley
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4 cups water
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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sour cream
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1/2 cup mushroom, sliced
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2 teaspoons instant vegetable bouillon granules (or 2 cubes)
Instructions
- In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
- In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
- Stir in water, mushroom soup, and bouillon.
- Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
- Top each serving with a dollop of sour cream.
- 4 servings.