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Curry-Spiced Lentils & Spinach

User Rating 3 Star Rating (3 Reviews)

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Crockpot lentils with spinach and curry powder. Scroll down to see more recipes using lentils.

Ingredients:

  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed and minced
  • 1 cup lentils, rinsed
  • 1/4 cup converted rice
  • 1 10-ounce package chopped spinach or other greens
  • 1 can (1 1/2 cups) vegetable broth (may use chicken broth if desired)
  • salt to taste
  • Chopped tomato & mint for garnish, if desired

Preparation:

Combine first 11 ingredients in the slow cooker/Crock Pot. Cover and cook on low for about 6 hours, or until rice and lentils are tender but not mushy. Add salt to taste; serve garnished with chopped tomato and mint if desired. May be doubled.
Makes 2 to 3 main dish servings.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Pimp my lentils, Member morganalefaye

This is a good basic recipe that gets better when you add and play with it. I took the other reviewer's suggestion and along with the stock (mine was made from vegi bouillon powder) added coconut milk which gave it a wonderful creamy taste and texture. This recipe definately needed the extra liquid so don't be scared of putting in more than suggested. I also added more curry powder since I'm used to eating my dishes hot. Instead of spinach I used Kale. Everything turned out great.

4 out of 4 people found this helpful.

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