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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A nice combination of lentils, mushrooms and Parmesan cheese for this hearty easy soup. Try it in in the slow cooker, pressure cooker or on the stove top Ingredients:
1 pkg brown lentils rinsed and drained ( optional: soak in water to soften for quicker stove top cooking ) |
1 med onion fine diced |
1-2 cloves of garlic minced |
1 bay leaf |
1 box of white mushrooms, cleaned and sliced |
6-8 cups of chicken, vegetable, mushroom stock or water for desired consistency |
salt and pepper to taste |
1/4- 1/2 cup grated parmesan cheese |
Directions:
1. Place the lentils, onions, garlic, bay leaf, mushrooms and liquid in the vessel of choice ( stove top pot, slow cooker or pressure cooker ) and cook until lentils are softened and tender.
2. Remove bay leaf
3. Stir in the Parmesan cheese and season to taste.
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