Slow Cooker Curried Lentil and Vegetable Stew with Spinach
Equipment
- Slow Cooker
Ingredients
- 1 cup dried brown lentils, rinsed
- 1 medium onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1/2 cup coconut milk
- 3 cups fresh spinach
- Salt and pepper, to taste
Instructions
- Add the lentils, onion, carrots, garlic, bell pepper, curry powder, cumin, vegetable broth, and diced tomatoes to the slow cooker. Stir to combine everything evenly.
- Cover and cook on low for 6 to 7 hours until the lentils are soft and the vegetables are tender.
- Stir in the coconut milk, then add the spinach. Cook for 10 more minutes until the spinach wilts.
- Season with salt and pepper to taste before serving.
Notes
Stir the spinach in only at the end so it stays bright green instead of turning dull. If the stew seems too thick after cooking, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and reheat easily on the stove with a little extra liquid.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker
Cuisine: Indian
Equipment: Slow Cooker