Quinoa and Lentil Soup

Chef #440984's Note:

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.

• Total Time: 8 hrs
• Prep Time: 8 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 8 cups gluten-free vegetable broth
• 2 garlic cloves , minced
• 1 teaspoon dried oregano leaves , crushed
• 4 large carrots , sliced
• 1 large onion , chopped
• ½ cup dried lentils
• ½ cup uncooked quinoa

Directions:

1. Stir the broth, garlic, oregano, carrots, onion, lentils and barley in a 3 1/2-to 6-quart slow cooker.
2. Cover and cook on LOW for 8 to 9 hours* or until the lentils and barley are tender.
3. *Or on HIGH for 4 to 5 hours.