Top | Crockpot

Quinoa Red Lentil Soup

(recipe, Carrie Stewart)


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Ingredients

  1. * ½ cup quinoa
  2. * ¾ cup small red lentils (masoor dhal)
  3. * Optional: 2 Tbsp olive oil
  4. * 2 large carrots
  5. * 2 stalks celery
  6. * 1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 small butternut squash
  7. * 1 bay leaf
  8. * 2 inch piece cinnamon stick
  9. * 2 thin slices fresh ginger
  10. * ½ jalapeno pepper, seeded
  11. * 6 cups water or soup stock
  12. * ½ tsp gr cumin
  13. * ½ tsp gr fennel seed
  14. * ½ tsp turmeric
  15. * ½ tsp paprika
  16. * ½ tsp gr coriander
  17. * ½ tsp dried thyme leaf or 1 sprig fresh
  18. * 1 tsp dried basil or 1 Tbsp minced fresh
  19. * ¼ tsp dried rosemary leaves or 1 sprig fresh
  20. * 1 tsp salt or to taste and fresh ground black pepper
  21. * 4 Tbsp minced fresh herbs: parsley, cilantro or basil
  22. * Optional: 2 cups chopped fresh greens: kale, chard, or spinach
  23. * More Heat: Add ½ - 1 tsp green curry paste OR ¼ tsp cayenne powder

Steps

  1. Crockpot Directions:
  2. 1. Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander
  3. 2. Peel the carrots, slice lengthwise, then slice in thin pieces
  4. 3. Wash and trim the celery stalks, then slice crosswise in thin pieces
  5. 4. Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook
  6. 5. Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot, and cover with the 6 cups water
  7. 6. Cover and cook on low for 6 hours or more if needed
  8. 7. 20 minutes before serving, turn the heat up to high and stir in optional greens
  9. 8. 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