5 mins
3 hours
6
Ingredients
1 cup finely chopped carrots
1 cup finely chopped mushrooms
1 cup finely chopped onions
2 garlic cloves, minced
1 1/2 cups brown lentils
1/2 cup quinoa
1 (8oz) can tomato sauce
1/2 cup organic ketchup (I used agave sweetened)
2 tablespoons maple syrup
2 tablespoons hot sauce
2 tablespoons mustard
1 tablespoon chili powder
1 teaspoon paprika
Pinch of salt & pepper
3 – 4 cups vegetable broth
Directions
- Add everything into the slow cooker, starting with 3 cups of broth. Stir to combine, cover and set to high. Cook on high for 2 – 3 hours (or low for 4 – 6). Check and add more liquid as needed.
- Serve warm with a bun, biscuit or in a spaghetti squash!