Slow-Cooker Indian-Spiced Lentils With Spinach

November 6, 2018

Test Kitchen-Approved

Author Notes: Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Food52

Food52 Review: Featured in: 7 Vegetarian Slow-Cooker Recipes So Everyone Can Netflix & Chill.The Editors

Serves: 6
Cook time: 8 hrs


  • 5 cups vegetable broth
  • 3 cups uncooked brown lentils, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup finely chopped carrots
  • 1/2 cup chopped onion
  • 2 serrano chile peppers, seeded and finely chopped
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 (5-ounce) package fresh baby spinach
  • Black pepper
  • Hot cooked basmati or brown rice
  • Orange wedges
In This Recipe


  1. In a 5- to 6-qt. slow cooker combine the first 10 ingredients (through turmeric). Cover and cook on low 8 hours or high 4 hours. Stir in coconut milk and spinach. Season to taste with black pepper and additional salt. Serve over rice with orange wedges.

More Great Recipes:
Indian|Lentil|Spinach|Slow Cook|Vegetarian|Dinner

Reviews (3) Questions (0)

3 Reviews

Jenny K. December 30, 2018
Easy and delicious. It will be a regular in our family, too.
Gina H. December 28, 2018
This was really good. I accidentally added the coconut milk too early but it turned out okay.
AK November 21, 2018
This is delicious and will be part of my regular rotation. Goes well with brown rice or cauliflower rice, plus a salad.