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Recipes

Slow Cooker Lentils and Quinoa

This is yummy as taco filling or served as a side dish with a dollop of Greek yogurt on top.

Do not use unhulled (orange) lentils or they will turn into mush.

Put in a slow cooker:

• 2 cups brown (hulled) lentils, uncooked, rinsed
• 1 cup quinoa, uncooked
• 6 cups water
• 1/4 cup salsa
• 1 Not Chick'n vegetarian bullion cube
• 2 Tbsp dried onion flakes
• 2 cloves garlic, pressed
• 1 bay leaf
• 1 tsp cumin
• 1/2 tsp baking soda

(The baking soda is to neutralize the acid in the salsa, so the lentils will cook better.)

Cook on high 2 hours. Then switch to low until it is time to eat.

Fluff with a fork. Remove bay leaf.