I have included a few other recipes on this blog, that feature lentils but this is the first one in which I have used a slow cooker to prepare them. I am a big fan of slow cookers. You prepare, switch on and then forget about them for a few hours. You can even go out of the house for a while and come home to a gorgeous aroma. And I do truly believe that food tastes better for being prepared in a slow cooker. This recipe is a definite winner.
What you will need:
1 cup green or brown lentils
1 tbsp olive oil
1 onion, chopped (optional)
2 stalks of celery, chopped
2 large carrots, peeled and chopped
1 clove garlic, minced (optional)
Half tsp ground cumin
1 potato, peeled and grated
6 cups vegetable stock
250g of spinach leaves, roughly chopped or whole
1 tbsp lemon juice
Rinse lentils in cold water and set aside.
In a pan, heat oil over medium heat and add onions, celery and carrots. Cook for about 5 minutes, stirring. Add garlic and cumin, and cook for 1 minute, stirring. Transfer mixture into slow cooker and add lentils, potato and stock.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until vegetables are tender. Add spinach and lemon juice. Cover and cook on High for 20 minutes and then serve.