I’m definitely a fan of slow cookers, especially on rainy fall days like today! This recipe is one I threw together a couple years ago when I was trying to use up some vegetables before they went bad (story of my life!!). The result was delicious! This soup is easy and healthy. I often change up what vegetables I add, depending on what I have to throw in. Carrots and onions are a given for me, though! In the past, I’ve added zucchini, tomatoes, and garlic as well. Get creative with it!
- 3/4 cup Organic White Quinoa
- 1 cup dry, Red Split Lentils
- 2 cups chicken broth (can be subbed with vegetable broth)
- 2-3 cups water
- 1 cup carrots, diced
- 2 cups fresh baby spinach
- 1/2 cup fresh parsley, chopped
- 2 stalk 7-8 inches long, celery, diced
- 1/2 large, Onions, raw, diced
- 1 tbsp paprika
- 1 tsp red cayenne pepper
- 1 tsp garlic powder
- Salt and pepper to taste
Add all ingredients to slow cooker. I usually use 2 cups of broth and 2-3 cups of water, depending on how thick I want it. I add the spices at the end, and then flavor as needed once served.
Cook on high for 4-5 hours, or low 6-8 hours. I like to serve with warm French bread on the side!
See how easy that was? Enjoy!