Mushroom Lentil Soup (Crock Pot) - cooking recipe

Ingredients

2 cups water
2 tablespoons dried wild mushrooms
1 tablespoon olive oil
1 onion, chopped
4 stalks celery, diced
2 carrots, peeled and diced
1 teaspoon chili powder
1 (28 ounce) can tomatoes, chopped
4 cups vegetable broth
2 cups lentils
2 tablespoons lemon juice
pepper
salt
1/2 cup chives or 1/2 cup parsley, chopped

Preparation

In a heatproof measuring cup or bowl combine hot water and dried mushrooms and let stand for 30 minutes or so, strain but reserve liquid. Pat dry and chop. Set aside.
In a skillet over medium heat, heat oil and then add onion, celery and carrots, cook stirring until softenened (5-10 minutes). Stir in chili powder and mushrooms and cook another minute or so.
Stir in tomatoes (with juice) and bring to a boil. Transfer to crock pot.
Add vegetable broth, reserved mushroom liquid and lentils. Cover and cook on low for 8-10 hours (or high for 4-5 hours) or until vegetables are tender.
Stir in lemon juice, salt and pepper.
Spoon into bowls and garnish with chives or parsley (we used chives -- yum!).