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Crockpot Quinoa Red Lentil Soup Recipe


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     Crockpot Quinoa Red Lentil Soup

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   8
Preptime   5-6 hrs

•1/2 cup quinoa
•3/4 cup uncooked small red lentils (masoor dhal)
•Optional- 1 Tbsp olive oil
•2 large carrots
•2 stalks celery
•1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 small butternut squash
•1 bay leaf
•2 inch piece cinnamon stick
•2 thin slices fresh ginger
•1/2 jalapeno pepper, seeded
•6 cups water or unsalted soup stock
•1/2 tsp gr cumin
•1/2 tsp gr fennel seed
•1/2 tsp turmeric
•1/2 tsp paprika
•1/2 tsp gr coriander
•1/2 tsp dried thyme leaf or 1 sprig fresh
•1 tsp dried basil or 1 Tbsp minced fresh

Additional Ingredients •1/4 tsp dried rosemary leaves or 1 sprig fresh •1/2 tsp salt or to taste and fresh ground black pepper •4 Tbsp minced fresh herbs- parsley, cilantro or basil •2 cups chopped fresh greens- kale, chard, or spinach •More Heat- Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder
Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander Peel the carrots, slice lengthwise, then slice in thin pieces Wash and trim the celery stalks, then slice crosswise in thin pieces
Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot Add the vegetables, except for the optional greens, and cover with the 6 cups water
Cover and cook on low for 6 hours or more if needed 20 minutes before serving, turn the heat up to high and stir in optional greens Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them
Serving Suggestions
To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.

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