This recipe from Fat Free Vegan Kitchen is about as easy as it comes. Just dump all the ingredients into the slow cooker, turn it on low, and walk away. (Actually, I sat on the couch and watched live coverage of the Tour of California while this cooked. I’ll let those cyclists do all the work.) I’ve now got myself several days worth of hearty lunches.
Curry-Spiced Lentils & Spinach
from Fat Free Vegan Kitchen
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 (I omitted the onion)
2 cloves garlic, crushed and minced
1 cup lentils, rinsed
1/4 cup converted rice (I used basmati rice)
1 10-ounce package chopped spinach, partially thawed and broken up
2 cups vegetable broth
salt to taste
Chopped tomato & mint for garnish, if desired
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. (Megabeth note: Check on the lentils towards the end of cooking to see if you need to add more liquid.) Add salt to taste; serve garnished with chopped tomato and mint if desired. May be doubled. Makes 2 to 3 main dish servings.