I was a bit under the weather this week with a cold, and didn’t have a lot of energy. Crockpot to the rescue, again! This is a very simple recipe, but I love the combination of lentils, mushrooms, and tomatoes.
If you want to make this more of a soup or stew, I would suggest you double the vegetable broth. I liked the thick consistency, and served it over brown rice. It was just the kind of warm and comforting meal you want when you’re not feeling well. And I had so much energy after eating it that I decided to bake! So come back Monday for some fall inspired cookies.
Crockpot Lentils and Mushrooms
1 c. lentils
1 (8 oz.) package sliced mushrooms
1 (14.5 oz.) can diced tomatoes
1 c. chopped onion
1 t minced garlic
2 c. vegetable broth
Mix all ingredients in a crockpot. Cook on Low for 8-10 hours. Serve over brown rice.
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