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Dole Banana Farmer

Bountiful Quinoa-Lentil Soup

Dole_Quinoa-Lentil_Soup-49
4 hrs 35 Minutes Total time 25 Minutes Prep time 4 hrs 10 Minutes Cook Time 185 Calories 14 Servings

Ingredients

Directions

  1. Heat oil in a large skillet over medium-high heat; add onions and cook 3 minutes or until softened, stirring occasionally. Add mushrooms, garlic, celery, ras el hanout and salt; cook 5 minutes or until fragrant and vegetables begin to brown, stirring occasionally.
  2. Transfer onion mixture to 5- to 6-quart slow cooker; stir in tomatoes, lentils, thyme and 8 cups water. Cover; cook on high 4 hours (or low 8 hours) or until lentils are tender.
  3. Stir in salad; cook 10 minutes or until greens are tender. Makes about 19 cups.

Tips & tricks

To make ras el hanout seasoning, toast 1 teaspoon cumin seeds, ½ teaspoon each coriander seeds and allspice berries, and ¼ teaspoon whole cloves in a dry skillet over medium-low heat 3 minutes or until fragrant. Pulse spice mixture in a blender or spice grinder to a coarse powder. Transfer to a medium bowl; stir in 1 teaspoon each sea salt, fresh ground black pepper, ½ teaspoon each gluten free ground cinnamon and gluten free ground red pepper. Makes about ¼ cup. Store in an airtight container at room temperature up to 6 months.

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