Lentil and Spinach Curry

This Lentil and Spinach Curry is a hearty, nutritious dish that combines the earthiness of lentils with the vibrant colors and flavors of spinach and spices. Perfectly suited for slow cooking, the ingredients meld together beautifully, creating a comforting meal that’s both satisfying and healthy. Packed with protein and fiber, this curry is an excellent choice for vegetarians and anyone looking to incorporate more plant-based meals into their diet.

The slow cooker allows the flavors to develop deeply over several hours, resulting in a rich, aromatic curry that can be served over rice or with naan bread. With minimal prep time needed, you can set it and forget it, making it an ideal option for busy weeknights or meal prep for the week ahead. This dish is versatile and can easily be adjusted to accommodate your taste preferences, whether you like it mild or spicy.

Ingredients

• 1 cup dried lentils (green or brown)
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro (for garnish, optional)

Instructions

1. Start by rinsing the lentils under cold water to remove any debris. Drain and set aside. In a slow cooker, heat the olive oil and sauté the diced onion until it becomes translucent, about 5 minutes. Add the minced garlic and grated ginger, stirring for another minute until fragrant.
2. Add the rinsed lentils, diced tomatoes (with their juices), vegetable broth, curry powder, cumin, turmeric, salt, and pepper to the slow cooker. Stir well to combine all the ingredients evenly, ensuring that the lentils are submerged in the liquid.
3. Cover the slow cooker with its lid and set it to cook on low for about 6-8 hours or on high for 3-4 hours. The lentils should be tender and the flavors should meld together beautifully by the end of the cooking time.
4. About 30 minutes before serving, add the chopped spinach to the slow cooker, stirring it in gently. Allow the spinach to wilt and cook until tender, adding a little more broth if needed for desired consistency.
5. Once the cooking time is complete, taste the curry and adjust the seasoning with additional salt, pepper, or spices as needed. Serve warm, garnished with fresh cilantro if desired.

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