Dinner at Home

Chapter 3-1

Chapter 3

Comfortably Curried Carrots and Lentils

2 cups green lentils

2 carrots, peeled and diced

3-1/2 cups chicken stock

2 tablespoons grated ginger

1 small red onion, chopped

2 tablespoons curry powder

3 tablespoons tomato paste

1 cup coconut milk

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon cinnamon

2 cups baby spinach

Garnishes: Greek yogurt, chopped parsley, sliced jalapen˜os

Use a 4-quart slow cooker. Rinse lentils and pick through for any stones. Combine all ingredients, except for baby spinach, and set cooker to low for six hours or until lentils are tender. Add baby spinach at the very end, replace cover, and let wilt. Serve with optional garnishes. Can also serve over rice or couscous.

Serves 4.