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!


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