Curry-Spiced Lentils & Spinach

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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 crockpot. 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.

 

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