Serves 4 to 6. The recipe was introduced to us by Leah Geller.
Ingredients
1 tablespoon (15 mL) olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup (250 mL) dry French lentils, soaked 2 hours or overnight, then drained
One 28-ounce (796-mL) can diced tomatoes, with liquid
One 14-ounce (398-mL) can coconut milk
1 cup (250 mL) low-sodium chicken broth, or water
2 large carrots, diced
1 large sweet potato, peeled and cut into bite-size pieces
1/2 cup (125 mL) raisins
1 1/2 teaspoons (7 mL) curry powder
1/2 teaspoon (2 mL) ground cumin
1 teaspoon (5 mL) ground ginger (or 1 teaspoon/5 mL) grated fresh gingerroot, peeled)
1/4 teaspoon (1 mL) turmeric
1 1/2 teaspoons (7 mL) salt, or less to taste
2 cups (500 mL) fresh spinach leaves, chopped
To garnish (any or all):
Chopped fresh basil leaves, cilantro or parsley
Plain yogurt
Diced avocado
Green onion, chopped
- Goat cheese, crumbled
Method
1. In a frypan, heat olive oil and sauté onion and garlic. Transfer all ingredients (except spinach and garnishes) to slow cooker and cook on Low setting 7 to 8 hours, or until lentils and sweet potatoes are tender.
2. Before serving, fold in spinach. Garnish with your choice of any or all of the garnishes.
Source
The Red Apron (Published in the Ottawa Citizen)