This lentil soup recipe was formulated by my mom, Edie. She has inspired me and my cooking in so many ways!!! Growing up, we never ate out. My mom worked full time and always had a six course meal on the table for dinner. She got her love of cooking from her mom and I am so happy I now get to pass it on to my daughter.
2 tablespoons olive oil
1 onion, minced
4 garlic cloves, minced
1 tablespoon tomato paste
4 – 5 shittake mushrooms, rinsed and minced
1-1/2 teaspoons fresh thyme, minced
4 cups chicken
4 cups vegetable broth (note: can use 8 cups vegetable broth)
4 slices turkey bacon (veggie bacon can be used, or this can be omitted)
3 carrots, peeled and cut into 1/2 inch pieces
12 ounces portobello caps, cut into 1/2 inch pieces
1 cup brown lentils
2 bay leaves
1 bunch swiss chard, stemmed and leaves sliced 1/2 inch thick
Heat olive oil over medium high heat. Add onion, garlic and shiitake mushrooms and saute until onions are soft. Add tomato paste and stir to combine. Transfer to large slow cooker.
Stir both broths, turkey bacon, carrots, portobello, lentils and bay leaves into slow cooker. Cover and cook until lentils are tender, approximately 9 – 11 hours on low, or 5 -7 hours on high.
Stir in chard, cover and cook on high until chard is tender, 20 – 30 minutes. Discard bacon and bay leaves. Season with salt and pepper to taste.
Recipe and photo by Michelle