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Total Time:
Prep Time: 10 min
Cook Time: 480 min

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Ingredients

For 4 Servings

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1 cup lentils , sorted and rinsed
1 medium onion, diced
2 small carrots, peeled and diced
1 celery rib, diced
2 garlic cloves, minced fine
4 cups chicken broth
1 tbsp soy sauce
1 tbsp worcestershire sauce
1 tbsp tomato paste
1 oz dried mushroom ( by weight)
1 -2 tbsp curry powder ( as per your taste)
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cumin
2 bay leaves
1 (15 oz) can diced tomatoes
1 cup half-and-half
10 oz frozen spinach, thawed (optional)

Directions

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1 Combine everything except the tomatoes, dairy, and spinach in the crockpot. Cook on low 8-10 hours.
2 30 minutes before serving, remove the bay leaves, add the tomatoes and pulse with an immersion blender to grind up about half the lentils. Stir in the half-and-half, and the spinach if using. Cook another 30 minutes. Serve hot with rice or couscous.

Directions

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1. Combine everything except the tomatoes, dairy, and spinach in the crockpot. Cook on low 8-10 hours.

2. 30 minutes before serving, remove the bay leaves, add the tomatoes and pulse with an immersion blender to grind up about half the lentils. Stir in the half-and-half, and the spinach if using. Cook another 30 minutes. Serve hot with rice or couscous.

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