Slow Cooker Lentil & Quinoa Stew

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Nutritional Info

Servings Per Recipe: 7
Amount Per Serving
Calories: 174.6

Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 92.2 mg
Total Carbs: 33.3 g
Dietary Fiber: 7.6 g
Protein: 8.2 g

View full nutritional breakdown of Slow Cooker Lentil & Quinoa Stew calories by ingredient

Number of Servings: 7

Ingredients

2 cups brown lentils

1/2 cup quinoa

7-1/2 cups water

1-2 medium potatoes, diced

1/2 small sweet potato, diced

2 cloves garlic, finely chopped

1 teas wheat-free tamari (or soy sauce if you aren’t on a wheat-free diet)

2 tablespoons miso

2 tablespoons tomato paste

mixed herbs (any of: oregano, thyme, tarragon, marjoram, sage, cumin)

Directions

1. Rinse and drain lentils, being sure to pick through them to make sure there are no stones. Rinse and drain quinoa. Add to slow cooker.
2. Dice potatoes and sweet potato, and chop garlic. Add to slow cooker along with herbs (dried or fresh and finely chopped), tomato paste and 6 cups of the water.
3. Cook on high for 3-1/2 to 4 hours. When the stew thickens and cooks down after about 2.5 hours add 1 additional cup water. Usually the lentils and quinoa will cook before the potatoes do, and potato cooking time will vary depending on how big the pieces are. Once everything is cooked, turn off the heat, add tamari and let set a further half hour.
4. Mix the miso and remaining 1/2 cup of water, then add to the stew and mix well.

Number of Servings: 7

Recipe submitted by SparkPeople user CCULLIGAN.