Tomato Basil Soup

3 Large Carrots, cut into quarters
2 Onions, diced
4 Cloves Garlic
1 teaspoon crushed red pepper flakes
1 Tablespoon salt
3 28-ounce Cans Tomatoes
2 Tablespoons Instant Veggie Broth Powder
2 Tablespoons Apple Cider Vinegar
1 Handful Basil (20–30 leaves)
4 Tablespoons Butter (if you’re feeling decadent)

Throw everything in the crock pot for 2–4 hours on high, 3–5 hours on low. Blend until smooth. Serve with freshly grated parmesan, if desired.

Lentil/Quinoa Taco Filling

1 Cup Lentils (any variety)
1 Cup Quinoa
4 1/2 Cups Water
4 Cloves Garlic
1/4 Cup Chili Powder
2 Tablespoons Cumin
1 Tablespoon Oregano
1 Tablespoon Paprika
1 teaspoon Salt

Throw everything but the salt in the crock pot for 2–4 hours. Add the salt, and a little extra water if needed and cook for another 2–4 hours.

[EDIT] If you don’t do a lot of cooking with lentils and/or quinoa, you may want to keep a close eye on this one. If you use smaller, thinner lentils and/or a finer quinoa, this can cook pretty darn fast, just an hour or two in the crock pot. Personally, I think it turns out better with the bigger, heartier lentils, but that’s just me.