Quinoa and Lentil Soup

"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."
 
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Ready In:
8hrs
Ingredients:
7
Serves:
8
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ingredients

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directions

  • 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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