This slow cooker vegetarian recipe can be prepped in just 20 minutes for an easy weeknight meal option.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
slow-cook:
5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)
Servings:
6
Max Servings:
8
Yield:
6 cups lentils + 1 1/4 cups quinoa mixture
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 3 1/2- or 4-qt. slow cooker with a disposable slow cooker liner. Remove 2 tsp. zest and squeeze 3 Tbsp. juice from lemon.

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  • In prepared cooker combine 1 1/2 tsp. of the lemon zest, the lemon juice, and next six ingredients (through 1/4 tsp. pepper). Stir in broth. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.

  • Meanwhile, preheat oven to 375°F. In a shallow baking pan combine quinoa, oil, garlic powder, dash salt, and dash pepper. Bake 10 to 12 minutes or until toasted, stirring once or twice; cool.

  • In a small bowl stir together cooled quinoa, almonds, parsley, and remaining 1/2 tsp. lemon zest. Serve lentils topped with quinoa mixture and yogurt.

Nutrition Facts

335 calories; total fat 8g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 0mg; sodium 312mg; potassium 644mg; carbohydrates 50g; fiber 9g; sugar 6g; protein 18g; trans fatty acid 0g; vitamin a 4438IU; vitamin c 13mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 280mcg; vitamin b12 0mcg; calcium 101mg; iron 5mg.
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