| Fast Prep | dump and go
indian-spiced lentils with spinach
prep: 15 minutes | slow cook: 8 hours (low) or 4 hours (high) | MAKES: 8 servings (1⅓ cups each)
- 5 cups reduced-sodium chicken or vegetable broth
- 3 cups dried brown lentils, rinsed and drained
- 1 14.5-oz. can diced tomatoes, undrained
- 1 cup finely chopped carrots
- ½ cup chopped onion
- 2 fresh serrano chile peppers, halved, seeded, and finely chopped (tip)
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. ground turmeric
- 1 14-oz. can unsweetened coconut milk
- 1 5-oz. pkg. fresh baby spinach
- Salt and black pepper
- Hot cooked basmati rice or brown rice
- Orange wedges
1. In a 5- to 6-qt. slow cooker combine the first 10 ingredients (through turmeric).
2. Cover and cook on low 8 hours or on high 4 hours. Stir in coconut milk and spinach. Season to taste with salt and black pepper. If desired, serve with hot cooked rice and orange wedges.
PER SERVING: 496 cal., 9 g fat (8 g sat. fat), 0 mg chol., 823 mg sodium, 81 g carb., 10 g fiber, 7 g sugars, 23 g pro.
