4 to 5 cups water
1 can diced tomatoes (or 1 1/2 cups fresh or frozen)
1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)
1/2 cup red lentils
1/2 cup quinoa, rinsed
1 cup peeled turnip, chopped
1 cup sweet potato, chopped
1/2 cup celery, chopped (about 1 stalk)
1 tablespoon not-chicken bouillon
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons garam masala
salt, to taste

4 to 5 cups water 1 can diced tomatoes (or 1 1/2 cups fresh or frozen) 1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen) 1/2 cup red lentils 1/2 cup quinoa, rinsed 1 cup peeled turnip, chopped 1 cup sweet potato, chopped 1/2 cup celery, chopped (about 1 stalk) 1 tablespoon not-chicken bouillon 3 cloves garlic, minced 1 teaspoon turmeric 2 teaspoons garam masala

The night before: Chop veggies and store in the fridge.
In the morning: Put everything in the slow cooker and cook on low 6 to 9 hours. Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)
This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.