Recipe

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• 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 cloves garlic, 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
• salt
• chopped tomato, for garnish if desired
• mint, for garnish if desired

• 1 Combine first 11 ingredients in the crockpot.
• 2 Cover and cook on low for about 6 hours, or until rice and lentils are tender but not mushy.
• 3 Add salt to taste; serve garnished with chopped tomato and mint if desired.
• 4 May be doubled.