Mushroom Lentil Soup

Ingredients

• 2 c hot water
• 2 Tbsp dried mushrooms
• 1 Tbsp EVOO
• 1 onion, finely chopped
• 4 stalks of celery, diced
• 2 carrots, peeled and diced
• 1 tsp chili powder
• 1 28 can tomatoes, coarsely chopped
• 4 c veggie stock/broth
• 1 bag lentils
• 2 Tbsp lemon juice

Preparation

Soak mushrooms in hot water for 30 minutes. Strain, reserving liquid. Pat the mushrooms dry and chop finely.

In a large skillet, heat oil. Add onions, celery and carrots. Cook about seven minutes, stirring. Add chili powder and mushrooms. Continue cooking for one minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker.

Add veggie stock and lentils and cook on low for 8-10 hours (high 4-5) until veggies are tender. Stir in lemon juice and salt and pepper to taste.

Serve with plain yogurt.

-- JMagGuthrie - 19 Dec 2010