Quinoa Red Lentil Soup


Ingredients

  • 1/2 cup quinoa
  • 3/4 cup small red lentils (masoor dhal)
  • Optional: 2 Tbsp olive oil
  • 2 large carrots
  • 2 stalks celery
  • 1 small head cauliflower OR 2 medium potatoes bite size pieces OR 1 med. zucchini, large dice
  • 1 bay leaf
  • 2 inch piece cinnamon stick
  • 2 thin slices fresh ginger
  • 1/2 jalapeno pepper, seeded
  • 6 cups water or soup stock
  • 1/2 tsp gr cumin
  • 1/2 tsp gr fennel seed
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp gr coriander
  • 1/2 tsp dried thyme leaf or 1 sprig fresh
  • 1 tsp dried basil or 1 Tbsp minced fresh
  • 1/4 tsp dried rosemary leaves or 1 sprig fresh
  • 1 tsp salt or to taste and fresh ground black pepper
  • 4 Tbsp minced fresh herbs: parsley, cilantro or basil

Optional

  • 2 cups chopped fresh greens: kale, chard, or spinach
  • More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder

Crockpot Directions

  1. Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander
  2. Peel the carrots, slice lengthwise, then slice in thin pieces
  3. Wash and trim the celery stalks, then slice crosswise in thin pieces
  4. Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook
  5. Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot, and cover with the 5 cups water
  6. Cover and cook on low for 6 hours or more if needed
  7. 20 minutes before serving, turn the heat up to high and stir in optional greens
  8. Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them