This sweet and fragrant combination hits just the right notes for my family, and it is unprocessed healthy vegetarian food at its best. It is also vegan and dairy-free. We like to enjoy it with naan or a loaf of crusty whole grain bread.
This lentil recipe also includes a slow cooker option. Often we think of pulling out our slow cookers in the cooler weather when our bodies crave more hearty stews and casseroles. But the slow cooker can also be the perfect time and effort-reducing tool in the summer when our families’ schedules can be more unpredictable, and it has the added benefit of not heating up the kitchen like the oven and stove can.
Recipe: Lovely Lentils with Spinach and Tomatoes
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion, finely diced
- 2 tsp. ground cumin
- 1 tsp. ground cinnamon
- ½ tsp. salt
- ¾ cup dried green/brown lentils, soaked in water overnight, if possible
- 2 cups reduced-sodium chicken or vegetable broth
- 14 oz. diced tomatoes, slightly drained
- ¼ cup dried currants or raisins
- 6 – 9 oz. baby spinach
Instructions
- (If you have soaked the lentils for faster cooking, drain them before proceeding with the recipe.) In a large heavy skillet, heat the oil over medium heat. Add the onions, cumin, cinnamon and salt, and cook until the onions are very soft, about 10 minutes.
- Add the lentils and broth and bring it to a boil. Cover, reduce the heat and simmer for 30 minutes (15 minutes for presoaked lentils).
- Add the tomatoes, currants or raisins, and spinach. Bring it back to a boil, cover and reduce the heat to simmer it for 10 more minutes or until lentils are tender. (Meanwhile, warm the bread and slice the mangos, if you are serving them.) Serve immediately or refrigerate it for up to 3 days.
- Slow Cooker Directions: Omit olive oil. Put remaining ingredients except spinach into the slow cooker. Cook on high for 2.5 hours. Turn off slow cooker, stir in spinach and put the cover back on. Allow spinach to cook using the residual heat of the pot; 10-15 minutes.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4, about 1 1/2 cups each
I almost never follow recipes exactly, mostly due to my son’s food allergies, but this one was safe for him, and the only change I made was adding a pinch of nutmeg.
We had this for dinner last night (over rice) and it was fantastic. Thanks for a great recipe!
So glad you all enjoyed it, Libby! Thank you so much.