As soon as I spotted this recipe for Indian-Spiced Lentils with Spinach and Rhubarb in Vegetarian Times magazine, I knew I had to make it. Well last night I gathered up some rhubarb and spinach and let me tell you Bob, this stuff was freakin’ delicious.
It was so good I felt like I was sitting in one of those trendy restaurants that only total hipsters go to. Seriously, freakin’ delicious doesn’t even begin to describe it. Hearty? Earthy? I should be wearing corduroys? Hmm. I can’t quite put my finger on it but it was gooooooood!
Slow Cooker Vegetarian Indian-Spiced Lentils with Spinach and Rhubarb
Ingredients
- 2 tablespoons yellow mustard seeds
- 2 ½ tsp . dried cumin
- 3 tablespoon dried ginger
- 3 cloves garlic (, minced)
- 1 medium onion (, chopped)
- ½ cup raisins
- 1 cup lentils (, rinsed and drained)
- 5 cups vegetable broth
- 2 cups rhubarb
- 6 cups spinach leaves (, chopped)
- ½ cup cilantro (, chopped)
Instructions
- Place all ingredients in a slow cooker and cook on low for 7 hours or high for 4 hours.
Looking for more easy crock pot meals? Check out my Crock Pot Meals recipe index or check out my Crock Pot Board on Pinterest,
My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker
My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
Wynne says
I really like that you’re posting more vegetarian and vegan recipes–thank you! We’ve started eating more that way since reading The China Study. I’m excited to try this recipe and the coconut-chocolate ice cream. And it gives me greater incentive to plant some rhubarb for next year. We’re reorganizing our yard and I have hopes for perennial beds including artichokes, and asparagus, too. I wonder if you’ll start asparagus at some point?
Wynne says
Holy moly was this S-O-U-R. Brown sugar plus nut butter, olive oil, and salt didn’t fix it. But I read the original recipe as 2 *pounds* of rhubarb, which means I almost tripled the rhubarb required. Glad I made only a half-batch. The blend of spices smelled delicious as it cooked.
Mavis Butterfield says
Yep, I’d say there is a big difference between 2 pounds of rhubarb and 2 cups of rhubarb. 😉
Marie says
YUM!!! Thanks for sharing. I added just a sprinkle of sweet cinnamon on top before serving. Added one more kick to a great blend of spices
Debbie says
We just had this for dinner so delish! Thanks for sharing!!!