You’ll need lentils (red ones, if you can find them–check the “natural” section of your grocery store, although your cheapest bet will be in the bulk bins or a Middle Eastern market), an onion, fresh garlic, fresh ginger, spinach (fresh or frozen), a 15-ounce can of tomatoes, cilantro, and lemon or lime juice.
Plus a bunch of spices. These can be kind of a pain to track down, but once you have them, you can make this over and over again with practically zero effort. You’ll need mustard seed, ground coriander, ground cumin, and curry powder or paste. I prefer the paste, even if it’s Thai and not Indian.
Place the lentils in the pot of a slow cooker…
And then add the spices, broth, garlic, onions, and ginger,
spinach,
and tomatoes.
Cook on high for 3-4 hours or on low for 6-7 hours. You can also bring it to a boil in a large stock pot and then cover, reduce heat to low, and simmer for 1 hour. When the lentils are done cooking, stir in a handful of chopped cilantro and the juice of 1/2 a lime or lemon. Ladle it into bowls (I like it over rice cooked with onions, garlic, and chicken broth) and enjoy!
