Fall often doesn’t come to Atlanta until well after the official start date so I’ve been pleasantly surprised by the cooler temperatures we’ve had lately. “Cooler”, of course, is a relative term meaning, in this case “under 85” but I’ll take what I can get. Fall is my favorite season and I’m happy to get an early start on it, even if it’s in my own imagination.
Inspired by the “cold snap” and by my desire to start including more fiber-rich, filling foods in my diet, I cooked up this rich, lentil and mushroom soup in the slow cooker today. I used fresh, late summer tomatoes so this is a chunky soup that makes a meal all on its own. I made a big batch because it freezes well and I’ll be happy eating every day for lunch if it comes to that. At approximately 250 calories per serving, you can’t beat it for a low-calorie, super filling, delicious meal.
Slow Cooker Mushroom and Lentil Soup
1 medium onion, chopped
2-3 medium sized fresh tomatoes, stems removed and coarsely chopped
4 oz baby bella mushrooms
2 oz gourmet blend mushrooms
2 cups dried lentils
4 cups vegetable broth
1 tsp chili powder
Combine ingredients in slow cooker and cook on low for 8 hours or until vegetables are tender.
I topped with sour cream (delicious) but you could do green onions or even shredded cheddar cheese. You might even negate all the low-calorie aspects of the dish, turn it into a faux chili and add cheese, sour cream and green onions! It’s possible I’ve done that before and it’s possible it’s wonderful. But this is a simple, savory soup that’s also great as is.