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Curry spiced Lentils and Spinach
1 1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 medium onion -- chopped
2 garlic cloves -- crushed, minced
1 cup lentils -- rinsed
1/4 cup converted rice
1 package chopped spinach - (10 oz) -- partially thawed, and broken up
2 cups vegetable broth (may use chicken broth if desired)
salt to taste
Chopped tomato & mint for garnish -- if desired
Combine first 11 ingredients in the slow cooker. Cover and cook on LOW for about 6 hours, or until rice and lentils are tender but not mushy.
Add salt to taste; serve garnished with chopped tomato and mint if desired. May be doubled.
This recipe yields 2 to 3 main-dish servings.
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