Guest guest Posted June 21, 2002 Report Share Posted June 21, 2002 Curry-Spiced Lentils & Spinach 1 1/2 teaspoon curry powder 1/2 teaspoon ground cumin 1 teaspoon ginger 1/4 teaspoon turmeric 1/4 teaspoon cayenne 1 medium onion, chopped 2 cloves garlic, crushed and minced 1 cup lentils, rinsed 1/4 cup converted rice 1 10-ounce package chopped spinach, partially thawed and broken up (I used turnip greens) 1 can (2 cups) vegetable broth salt to taste Chopped tomato & mint for garnish, if desired Combine first 11 ingredients in the slow cooker/Crock Pot. Cover and cook on low for about 6 hours, or until rice and lentils are tender but not mushy. Add salt to taste; serve garnished with chopped tomato and mint if desired. May be doubled.Makes 2 to 3 main dish servings..http://southernfood.about.com The public have an insatiable curiosity to know everything - except what is worth knowing. -Oscar Wilde http://pages.ivillage.com/opheliabug Quote Link to comment Share on other sites More sharing options...
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