Quinoa and Lentil Soup
- Ready In:
- 8hrs
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 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
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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