Votes: 23
Rating: 3.74
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Mushroom Lentil Potato Stew
Prep Time5minutes
Cook Time8hours
Servings: servingsUnits:
Instructions
  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!
Notes
Votes: 23
Rating: 3.74
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
Mushroom Lentil Potato Stew
Prep Time5minutes
Cook Time8hours
Servings: servingsUnits:
Instructions
  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!
Notes
Comments
  • westcoaster

    I’d just like say how very much I have been appreciating these pulse recipes! So refreshing to check the ingredient list and see that unnecessary animal products aren’t included. My family easily gets all our protein and other dietary needs met without them, so these environmentally responsible (and compassionate) recipes are a breath of fresh air. THANKS!

    • Pulse Pledge

      We’re so glad to hear this 🙂 Keep on pulse-ing!

  • Sharon Warner

    I tried to subscribe to your mailing list and it would not accept my email address, saying it was invalid; really it is, I use it all the time.

  • Mary Rosary Hin

    Make sure to rinse the lentils several times before cooking. Any color lentil will do. I like to combine red, yellow, orange and green. Costco carries a large organic bag. 😃
    Choose a low sodium stock and delete salt for those on a low sodium diet.