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Veggie and Lentil Soup


  • 1/4 cup olive oil
  • 1 medium onion I used red
  • 1/2 cup of chopped carrots I used the baby carrots I had on hand.
  • 4 cloves of minced garlic
  • 4 medium potatoes peeled and chopped into 1-inch pieces
  • 1 bunch of Swiss chard stem and leaves sliced into easy-to-bite pieces
  • 12 oz of sliced mushrooms
  • 6 cups of bone broth
  • 1 cup of lentils I used brown
  • 1/8 tsp nutmeg
  • 4 tsp salt more or less to taste


  • Pour bone broth into slow cooker and turn slow cooker to low.
  • Put lentils in the slow cooker.
  • Prep all of the vegetables, except the potatoes.
  • Put the diced onions in the pan and saute until soft. Peel and chop the potatoes.
  • Add the salt, garlic and nutmeg and saute until the garlic flavor is released. (About 2-3 minutes.)
  • Add the rest of the vegetables to the pan and saute over medium-low heat for 7-10 minutes.
  • Add the sauteed vegetables to the slow cooker and heat on low for 6 hours.