Recipe: Lentil-Mushroom Soup (crock pot)

LENTIL-MUSHROOM SOUP

1/2 pound dry lentils (1 1/4 cups)
2 medium carrots, sliced 1/4 inch thick
1 medium onion, chopped
1 cup sliced celery
1/4 cup snipped fresh parsley
3 cups water
1 (10 3/4 oz) can condensed cream of mushroom soup
2 tsp instant beef bouillon granules
dairy sour cream (for serving)

In a 3 1/2 or 4 quart slow cooker, combine lentils, carrots, onion, celery and parsley. Stir in water, (undiluted) mushroom soup, and (dry) bouillon.

Cover; cook on low 10 to 12 hours or high 5 to 6 hours.

Top each serving with a dollop of sour cream.

To double the recipe (8 servings):
Use a 5 or 6 quart slow cooker. Increase the water to 8 cups and beef bouillon to 2 tablespoons. Double remaining ingredients.

Makes 4 servings
Source: Better Homes and Gardens New Crockery Cooker Cookbook