Ingredients
12 baby portabello mushrooms, sliced
6 russet potatoes, cubed
4 cups vegetable broth
2 Carrots, peeled and chopped
1 yellow onion, chopped
3 cloves garlic, minced (or more to taste)
1/2 tsp dried thyme
1 bay leaf
1/2 cup green lentils
sea salt to taste
Directions:
Put all of this together in a slow cooker and let it do it’s magic for 8 hours on low or 4 on high.
http://www.notsosweettea.com/recipes/dinner/crockpotlentilpotatomushroom.html