Winter has finally reached Los Angeles. That basically means it rained for longer than an hour. So, of course that means it’s SOUP WEATHER. My mom always made soup on rainy days. She calls it travelers stew. I adapted her travelers stew and added some trendy elements. Namely quinoa and kale.
Ingredients:
4 cups vegetable broth
1.5 cups lentils
1 cup cooked quinoa
1 can spiced tomatoes
.5 bag of kale
1 cup cut potatoes
1.5 tsp minced garlic
1 tbs olive oil
This was a pretty prep light meal. The only thing I cooked beforehand was the quinoa. Basically boil some water and throw it in, twice as much water as quinoa. Then I collected all of my ingredients and threw them in my Crockpot. 6 hours later we had delicious soup. Yummm!
