I have fallen head-over-heels for my Crock Pot!
I know, I know, not very sexy, right?!?
There is just something so wonderful about throwing all kinds of fresh and yummy ingredients into my Crock Pot in the morning and having dinner perfectly cooked for me eight hours later.
My Crock Pot relationship has always been tepid at best. However, we have really ‘turned up the heat’ since I started experimenting with vegan cooking. At the moment, I have a quinoa and red lentil stew slowly bubbling away on my counter and filling the house with a mouth-watering aroma.
Just gotta share my recipe.
As with all my recipes, I have combined a few to come up with this version. I am still tweaking so this might not be the final version but I couldn’t wait to share. I like to serve it on a bed of chopped raw kale.
Crock Pot Quinoa Red Lentil Stew
- 3/4 cup raw quinoa
- 1C cup raw small red lentils (masoor dhal)
- 2 med onions
- 2 medium carrots
- 1 small head cauliflower
- 2 medium sweet potatoes, peeled and cubed
- 1 bay leaf
- 1” piece of fresh ginger, chopped fine
- 6 cups water or unsalted soup stock
- 2 tsp. ground fennel seed
- ½ head fresh cilantro
- 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
- Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander and, when drained, add to Crock Pot
- Peel the carrots, slice lengthwise, then slice in chunky pieces
- Chop the onions
- Cut the cauliflower into large chunks – these will break up into smaller pieces as they cook
- Combine quinoa, lentils, herbs & spices and fresh ginger in the crockpot
- Add all the vegetables and cover with the 6 cups water or stock
- 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 (like kale, spinach or swiss chard)
Just before serving, add salt & pepper to taste and remove the bay leaf