Quinoa Red Lentil Soup in the Slow Cooker

Anne wasn't feeling too well today, so we decided soup was the best course of action for healing. Luckily I picked up a slow cooker/crockpot for only $10 at a Black Friday sale at Macy's. This recipe is courtesy of Savvy Vegetarian. 

If you don't have a slow cooker, check out the link above for a version of this recipe that uses a pot on the stove. If you do have a slow cooker, much of the preparation time is spent in the beginning of this recipe.

We served this with some cornbread (stay tuned for that recipe, it is coming soon!)

1/2 cup quinoa, rinsed
3/4 cup uncooked small red lentils (masoor dal), rinsed
1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
2 medium potatoes , quartered
1 bay leaf
1 teaspoon ground cinnamon
1 inch piece of ginger cut into thin slices
6 cups vegetable stock
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon dried rosemary
salt and pepper to taste
1 cup chopped fresh greens: kale, chard, or spinach

Prep all the ingredients (rinse the lentils and quinoa, cut the veggies, etc).

Combine all of the ingredients except the chopped fresh greens and cover with the stock. Cook on low for 6 hours.  When you have about 20 minutes of cook time left, turn the heat up to high and stir in the greens (we used kale).

Before serving add more salt and pepper to taste. Be sure to remove the bay leaf before serving (but leave the ginger in, it tastes great after being cooked for so long.)