- 2 cups brown lentils
- 1/2 cups quinoa
- 7-1/2 cups water
- 1-2 medium potatoes, diced
- 1/2 small sweet potato, diced
- 2 cloves garlic, finely chopped
- 1 teas wheat-free tamari (or soy sauce if you aren’t on a wheat-free diet)
- 2 tablespoons miso
- 2 tablespoons tomato paste
- mixed herbs (any of: oregano, thyme, tarragon, marjoram, sage, cumin)
- Rinse and drain lentils. Pick through the lentils to make sure there are no stones. Rinse and drain quinoa. Add to slow cooker.
- Dice potatoes and sweet potato, and chop garlic. Add to slow cooker along with herbs (dried or fresh and finely chopped), tomato paste and 6 cups of the water.
- Cook on high for 3-1/2 to 4 hours. When the stew thickens and cooks down after about 2.5 hours add 1 additional cup water. Usually the lentils and quinoa will cook before the potatoes do, and potato cooking time will vary depending on how big the pieces are.
- Once everything is cooked, turn off the heat, add tamari and let set a further half hour.
- Mix the miso and remaining 1/2 cup of water, then add to the stew and mix well.