Curry Lentils and Spinach

Recipe by: Carolin

• 1 1/2 teaspoons hot 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, minced
• 1 cup brown lentils
• 1/4 cup brown rice
• 1 10-ounce package chopped frozen spinach, thawed
• 3 cups vegetable broth
• 1/2 tsp salt
• 1 package firm tofu, diced

Combine all ingredients in a crockpot. (onion may be browned in a frying pan first if desired) Cook on low for 6 hours. Taste and adjust seasoning at the end of cooking. Serve with sweet chutney.

Servings: 4

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