Ingredients
4clovesgarlicpeeled and minced
2carrotslarge, peeled and diced
1white onionmedium, peeled and diced
6cupschicken stock(or vegetable stock)
1½cupsgreen or brown lentilsuncooked, rinsed and picked over
1tbspMadras curry powder
1tspgaram masala
1tspground cumin
2bay leaves
2cupsbaby spinachroughly-chopped
3tbsplemon juiceplus extra lemon slices for serving
saltto taste
pepperto taste
cilantro leaveschopped fresh (for topping)
Preparation
Add the garlic, carrots, onion, stock, lentils, curry powder, cumin, and bay leaves to the bowl of a 4-quart or 6-quart slow cooker, and stir to combine.
Cook on High for 4 to 5 hours or on Low for 6 to 8 hours, until the lentils are tender.
Stir in the baby spinach and lemon juice until combined.
Taste, and season with salt and pepper to taste.
Serve warm, garnished with lots of chopped cilantro and extra lemon slices, if desired.
