Portobello Mushroom Lentil Soup

This was originally a stove top recipe, I have altered it a bit.

2 cups chopped portobello mushrooms (aprox. 1 average size mushroom)
1 grenn bell pepper, chopped
1 small red onion, chopped
1 T olive oil
4 cloves garlic, chopped
1 - 6 oz can tomato paste
6 cups vegetable broth
4 tsp dried basil, or to taste
1 1/2 cups dried brown lentils, rinsed and drained
salt and pepper to taste
1/4 cup cooking sherry
grated Parmesan cheese

Stove top directions:
1. Head oil in large pot over medium heat. Add mushrooms, green pepper, onion and garlic. Saute until tender (about 5 mintes)
2. Add broth and tomato paste. Bring to boil
3. Add lentils, reduce heat to love and cover. Simmer about 15 minutes.
4. Season with basil, salt and pepper, if using, add sherry now. Cover and simer another 15 minutes.
5. Ladle into bowls and top with Parmesan cheese to taste.

Slowcooker directions:
All all ingredients to slowcooker and cook on high for 4-5 hours.