Slow Cooker Lentil, Vegetable, and Quinoa Casserole
Equipment
- Slow Cooker
Ingredients
- 1 cup green lentils, rinsed
- ¾ cup quinoa, rinsed
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chopped kale
Instructions
- Place the lentils, quinoa, onion, carrots, celery, vegetable broth, diced tomatoes, garlic, oregano, salt, and pepper into the slow cooker.
- Stir the ingredients well so the lentils and quinoa are evenly distributed in the liquid.
- Cover the slow cooker and cook on low for 6 to 7 hours until the lentils are soft and the quinoa has absorbed most of the broth.
- Add the chopped kale, stir it in, and cook for 15 more minutes until the kale wilts.
Notes
The mixture thickens once it cools, so stir in a little extra broth when reheating leftovers. Kale works best added near the end to keep some texture rather than turning fully soft.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker
Cuisine: American
Equipment: Slow Cooker