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Curry Lentils and Spinach
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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