Curry-Spiced Lentils and Spinach
1 1/2 tsp curry powder
1/2 tsp ground cumin
1 tsp ginger
1/4 tsp turmeric
1/4 tsp cayenne
1 medium onion -- chopped
2 garlic cloves -- crushed, minced
1 cup lentils -- rinsed
1/4 cup converted rice
1 10-oz package chopped spinach, partially thawed and broken up
2 cups vegetable broth (or chicken broth if desired)
Salt to taste
Chopped tomato and mint for garnish -- if desired
Combine first 11 ingredients in the crockpot. 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.
Serves 2 to 3 main-dish servings.
See other recipes submitted by Chet Day