1/2 cup raw quinoa
3/4 cup raw small red lentils
1 Tbsp olive oil
2 medium carrots
1 stalk celery
1 small head cauliflower OR 2 medium potatoes,
1 cup chopped green beans or frozen peas
1 bay leaf
2 inch piece cinnamon stick
2 thin slices fresh ginger or ½ teaspoon ground ginger
6 cups water or unsalted soup stock
2 tsp gr fennel seed
1 tsp gr coriander
1/2 tsp gr cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp dried thyme leaf
1/2 tsp salt or to taste and fresh ground black pepper
2 cups chopped fresh greens: kale, chard, or spinach
3/4 cup raw small red lentils
1 Tbsp olive oil
2 medium carrots
1 stalk celery
1 small head cauliflower OR 2 medium potatoes,
1 cup chopped green beans or frozen peas
1 bay leaf
2 inch piece cinnamon stick
2 thin slices fresh ginger or ½ teaspoon ground ginger
6 cups water or unsalted soup stock
2 tsp gr fennel seed
1 tsp gr coriander
1/2 tsp gr cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp dried thyme leaf
1/2 tsp salt or to taste and fresh ground black pepper
2 cups chopped fresh greens: kale, chard, or spinach
- Rinse the quinoa and red lentils in a bowl, then drain into a colander
- Cut all the veggies into small chunks
- Combine olive oil, quinoa, lentils, herbs & spices and ginger 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, remove the ginger slices, bay leaves, and cinnamon stick.
- Salt and pepper to taste