2 tbsp olive oil 3 medium onions, minced 1 lb Swiss chard, stems and leaves separated and cut into 1/4-inch pieces 6 medium cloves garlic, minced 6 cups vegetable broth 1 lb carrots, cut into 1-inch chunks 1 15-oz can tomato sauce 12 oz Portobello mushrooms, caps and gills removed and cut into 1/2-inch pieces 7 oz green lentils 2 bay leaves 1 tbsp fresh thyme, minced 1/2 oz dried porcini mushrooms, rinsed and minced 1 tbsp balsamic vinegar ground black pepper, to taste salt, to taste grated Parmesan cheese, for serving (optional)
Combine ingredients in slow cooker and cook on low for 6 to 8 hours.
Serve and sprinkle with Parmesan cheese, if desired.
Makes 6-8 servings.
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