I've been in the mood for fall meals lately. Fall and winter foods mean comfort food to me!
Last week, I stopped by Whole Foods and grabbed a cup of soup for myself. The soup I grabbed was a lentil and mushroom delight. Here is the recreation I made for Crockpot Monday in our house:
1 small onion, diced
2 cloves garlic, crushed
2 32 oz. containers of chicken stock
1 lb bag of lentils
1-2 portobello mushrooms, cut into small cubes
2-3 sprigs of thyme
2-3 bay leaves, dried
salt and pepper
1/4-1/2 c. heavy cream
Place onions, garlic, 1 container of chicken stock, lentils, and spices in the crock pot and refrigerate over night. In the morning, add the 2nd container of stock. I find if I don't soak my lentils over night, they are crunchy in the soup the next day.
Cook on low for 6 hours.
Right before serving, add cream and stir. I served it with a garlic cheese bread toasted and topped with avocado and a small amount of shredded cheese. My son and I both had seconds! I can't wait for leftover night tonight!