Vegetarian

Slow Cooker Lentil and Quinoa Stew is for Dinner.

Slow Cooker Lentil and Quinoa Stew takes several minutes to prepare.

Slow Cooker Lentil and Quinoa Stew takes several minutes to cook.

Slow Cooker Lentil and Quinoa Stew makes 7 servings.

The ingredients for Slow Cooker Lentil and Quinoa Stew are:

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)

Here is how you make Slow Cooker Lentil and Quinoa Stew:

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: 7Recipe submitted by SparkPeople user CCULLIGAN.

The nutritional information for Slow Cooker Lentil and Quinoa Stew is:

• 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

The dietary needs meet for Slow Cooker Lentil and Quinoa Stew is Vegetarian