Vegetarian Lentil and Spinach Dal with Rice
Equipment
- Slow Cooker
Ingredients
- 1 cup dried red lentils, rinsed
- 1 cup white rice, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 4 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 5 ounces fresh spinach
- Salt and black pepper to taste
Instructions
- Place the red lentils, rice, onion, garlic, cumin, curry powder, turmeric, vegetable broth, and diced tomatoes in the slow cooker. Stir everything together until the spices are evenly distributed.
- Cover the slow cooker and cook on low for 6 hours, or until the lentils have softened and the rice is tender.
- Stir in the spinach, salt, and pepper. Cover again and cook for 10 more minutes until the spinach wilts into the dal.
Notes
Stir the spinach in only at the end so it keeps its bright color and does not overcook. If the dal thickens too much after sitting, add a splash of broth when reheating. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop with a little extra liquid.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker
Cuisine: Indian
Equipment: Slow Cooker