makes 8-10 servings
2 cups red lentils, rinsed
10 ounces fresh baby spinach
1 15-ounce can fire-roasted diced tomatoes
1 white onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups low-sodium vegetable broth
1 tablespoon red curry paste
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 teaspoons granulated sugar
1 1/2 teaspoons fine sea salt
juice of 1/2 lemon
1/2 cup chopped cilantro, plus more for garnish
1. Add all the ingredients except the lemon juice and cilantro to the bowl of a slow cooker. Cook on low for 6-7 hours (or high for 3-4 hours). Right before serving, stir in the lemon juice and chopped cilantro.
2. Serve plain or over the grain of your choice, such as jasmine rice. Garnish with additional chopped cilantro.