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