Crockpot lentil quinoa stew

I posted this yesterday but it doesn't seem to want to show up. Maybe now I'll have it twice?

This makes a hearty stew. If you want to make it into a soup, add a couple cups broth once it's done cooking to make it thinner. We ate it with rice and baked tofu.

Ingredients:

1/2 cup quinoa
3/4 cup uncooked small red lentils (masoor dhal)
1 Tbsp olive oil
2 large carrots, peeled and sliced
1 leek, well washed and sliced thin
1 small butternut squash, peeled and cubed
1 bay leaf
2 inch piece cinnamon stick
1 tbsp grated ginger or a couple slices of ginger
1 hot pepper, sliced in two and seeded
6 cups water
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp gr coriander
1/2 tsp dried thyme leaf
1 tsp dried basil
1/4 tsp dried rosemary
1 tsp salt or to taste
fresh ground black pepper
4 Tbsp minced fresh cilantro
2 cups chopped fresh chard

Wash and check the lentils for little rocks. Add all the ingredients to the crockpot except the greens and cook on low for 5 hours. Add the greens and cook for another 30 minutes or more if needed for the squash.

Easy! This is a modified recipe based on what I had in my fridge. You could replace the squash with cauliflower or sweet potato if you wanted. I find regular potato takes too long to cook. Any greens can replace the chard.


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