Cold winter nights call for something hearty and cozy like this Creamy Potato and Mushroom Lentil Soup. Make it in the slow cooker for a quick, easy clean-up dinner!
We love that this simple soup packs a big veggie punch. The natural textures of the potatoes and lentils add a creaminess to this oil-free, vegan recipe.
The whole foods in this recipe from Heather @ The Soulful Spoon provide nutrients like protein, magnesium, iron, potassium, B vitamins, Vitamin C, and fiber. Plus, it's delicious and flavorful!
Creamy Potato and Mushroom Lentil Soup
2 small Russet potatoes or regular-sized Yukon Gold potatoes
⅓ C lentils
2 stalks of celery, washed (preferably organic)
1 pint of sliced button mushrooms, washed
¼ an onion
1 clove of garlic
1 bay leaf
1 tsp. each of oregano and black pepper
½ tsp. each of rubbed sage, thyme, basil, and rosemary
2 C of water
2 C of no-salt-added or low-sodium vegetable broth
Click here to read the full recipe, and to check out Heather's other healthy recipes!