Quinoa and Lentil Soup Recipe #374956
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.
by Chef #440984
8 hours | 8 hours prep
SERVES 8
- 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
- Stir the broth, garlic, oregano, carrots, onion, lentils and barley in a 3 1/2-to 6-quart slow cooker.
- Cover and cook on LOW for 8 to 9 hours* or until the lentils and barley are tender.
- *Or on HIGH for 4 to 5 hours.
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5 stars