Mushroom Lentil Potato Stew

Serves 4-5     adjust servings

This hearty soup is packed with good for you ingredients like lentils and mushrooms!


  • 12 baby bella mushrooms, sliced
  • 6 golden russet potatoes, cubed
  • 4 cups vegetable broth
  • 1 yellow onion, chopped
  • 1-2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup green lentils
  • Sea salt to taste


  1. Add all the ingredients to a slow cooker and cook on low for about 6-8 hours. If you want to cook this in half the time, cook on high for around 3-4 hours, or until potatoes are soft.
  2. Store soup in an airtight container. It will keep in the fridge for about a week. You can also freeze for up to 6 months. Enjoy!


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