Serves 4 to 6. The recipe was introduced to us by Leah Geller.
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
Green onion, chopped
- Goat cheese, crumbled
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.