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Nutrition Facts
Serving Size 1 (78g) Recipe makes 8 servings The following items or measurements are not included below: vegetable broth
Calories 106
Calories from Fat 7		(7%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 28mg		1%
Potassium 342mg		9%
Total Carbohydrate 20.3g		6%
	Dietary Fiber 5.7g	22%
	Sugars 2.7g
Protein 5.1g		10%
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Quinoa and Lentil Soup

Recipe #374956 | 8 hours | 8 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #440984
May 29, 2009

I have been living gluten- and soy-free for a year now and, being a vegetarian, I am finding it a bit difficult to find interesting recipes to make. I often save recipes I find and then try to adapt them in my spare time. I found this recipe on AOL and swapped beef broth for vegetable broth and barley for quinoa. Hopefully, I will get the opportunity to try this soon.

SERVES 8 (change servings and units)

Ingredients

8 cups gluten-free vegetable broth
2 garlic cloves, minced
1 teaspoon dried oregano leaves, crushed
4 large carrots, sliced
1 large onion, chopped
1/2 cup dried lentils
1/2 cup uncooked quinoa

Directions

1
Stir the broth, garlic, oregano, carrots, onion, lentils and barley in a 3 1/2-to 6-quart slow cooker.
2
Cover and cook on LOW for 8 to 9 hours* or until the lentils and barley are tender.
3
*Or on HIGH for 4 to 5 hours.