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Crockpot lentil rice soup

Crockpot lentil rice soup

2 cups dry lentils

2 cups uncooked brown rice

1 cup chopped carrots

1/2 cup chopped celery

1/2 onion, chopped

8 cups water

1 (15-ounce) can chicken broth

1 teaspoon garlic powder

black pepper, to taste

1 teaspoon dried oregano

1 bay leaf

1 cup sliced mushrooms

Place all ingredients except for mushrooms in a slow cooker. Cover and cook on a low setting for 7 to 8 hours or on high for 2 to 3 hours. Stir in the mushrooms 30 minutes before serving.

Yield: 8 (1 cup) servings.

—Lisa Swanson