Slow Cooker South Indian Lentil Stew

Ingredients

• 2 cup(s) dry lentils, red variety
• 15 oz canned diced tomatoes
• 10 oz chopped frozen spinach, thawed and drained
• 4 cup(s) canned chicken broth, or vegetable broth
• 1 small uncooked onion(s), minced
• 1 Tbsp ginger root, fresh, minced
• 1 Tbsp minced garlic
• 1 Tbsp curry powder
• 1 tsp mustard seed
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 Tbsp kosher salt
• 2 tsp sugar
• 2 tsp fresh lemon juice
• 1/3 cup(s) cilantro, fresh, minced

Instructions

1. Combine all ingredients, except lemon juice and cilantro, in a slow cooker. Cook until thick and creamy and lentil are soft, about 3 hours on high or 6 hours on low.
2. Season to taste with more salt and pepper, if desired; stir in lemon juice and cilantro.

Notes

Yields about 1 cup per serving.

To thicken soup, remove 1 cup of cooked lentils and puree in food processor; stir back into soup.

Don't be intimidated by the spice list in this dish, if you're missing one or two, it will still taste delicious.