Slow Cook

Slow-Cooker Indian-Spiced Lentils With Spinach

November  6, 2018
Photo by Meredith Corporation
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

Test Kitchen Notes

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

  • Cook time 8 hours
  • Serves 6
  • 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.

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