10 to 12 servings.

2 cups dry lentils
2 cups uncooked long grain brown rice
1 cup chopped carrots
1/2 cup chopped celery
1/2 onion, chopped
8 cups water
1 cup vegetable broth
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 tablespoon salt (or to taste)
1 cup sliced fresh mushrooms

Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker. Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.

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