Crockpot Lentil, Quinoa ‘n Veggie Soup
This soup is especially dedicated to all of my friends to the north and west, who deal with a seemingly endless array of blizzards during winter! Or for anyone who feels nothing but a comforting steaming bowl of tummy-filling soup will do…
Servings: 8 about 16 cups)
Ingredients
- 1 medium sweet potato peeled, cut into 1-inch chunks
- 3 large carrots peeled and sliced
- 3 stalks celery sliced
- 1/2 cup uncooked quinoa rinsed and picked over
- 3/4 cup uncooked lentils any kind, rinsed and picked over
- 1 cinnamon stick
- 1/4- inch chunk fresh ginger peeled, cut in half
- 2 bay leaves
- 1/2 teaspoon marjoram
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/8 teaspoon paprika Hungarian if available
- 1/8 teaspoon cayenne or to taste
- 1/2 teaspoon salt or to taste
- 8 cups homemade vegetable stock or reduced-sodium vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 4 cups chopped spinach
For Stovetop: (in addition to the ingredients above)
- 2 teaspoons olive oil
Instructions
- Crockpot: in a large crockpot, add all ingredients except parsley, cilantro and spinach. Cook for 6 to 8 hours on Low setting or until quinoa, lentils and vegetables are tender. Remove cinnamon stick, bay leaves and ginger pieces. Taste; adjust seasonings as desired.
- Stir in parsley, cilantro and spinach. Continue to cook for a few minutes or until just wilted.
- Stovetop: In a 2-quart stockpot, bring stock or broth, cinnamon stick, bay leaves, ginger, quinoa and lentils to a boil. Turn off heat.
- In another 2-quart stockpot, heat 2 teaspoons olive oil over medium-high setting until hot. Sauté sweet potato, carrots and celery for about 8 minutes or until softened. Stir in remaining ingredients except parsley, cilantro and spinach.
- Combine the partially cooked quinoa and lentil mixture with the vegetable mixture. Cover; simmer over medium-low setting for about 15 minutes or until quinoa, lentils and vegetables are cooked through. Remove cinnamon stick, bay leaves and ginger pieces. Taste; adjust seasonings as desired.
- Before serving, stir in parsley, cilantro and spinach. Continue to cook for a few minutes or until just wilted.
Notes
Make Ahead and Storage Tips: soup may be made up to 3 days ahead. Cover and refrigerate. Reheat in crockpot on Low setting for about 1 hour or until hot. Soup may also be reheated on the stovetop. Soup may be frozen for up to 4 months.
Like more heat? Try adding some minced chilies or perhaps a bit of curry paste to the collection of spices.
Crockpot or Stovetop? While the crockpot method certainly takes more time, it does involve fewer steps than cooking on the stovetop. Both produce an equally delicious soup…it really depends on your cooking method preference and schedule.
Other homemade soups you may enjoy are Turkey-Vegetable-Barley Soup and Old-Fashioned Veggie Soup.
