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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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I threw this together after being inspired by several other recipes on here. Ingredients:
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 or 4 cups vegetable broth |
1 tablespoon soy sauce |
1 tablespoon worcestershire sauce |
1 tablespoon tomato paste |
1 ounce dried mushroom (by weight) |
1 -2 tablespoon curry powder (as per your taste) |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cumin |
2 bay leaves |
1 (15 ounce) can diced tomatoes |
1 cup half-and-half |
10 ounces frozen spinach, thawed (optional) |
Directions:
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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