So lentils are amazing. And slow cookers? Also super amazing.
I love minimal effort cooking most of all. So I don’t know how this is the first slow cooker recipe I have posted. Because that little magical contraption in which you throw a bunch of stuff, and dinner is ready when you get home is perhaps one of my favorite kitchen gadgets.
I have this quirk where I compulsively buy certain items. Bananas, spinach (and really all leafy greens), and lentils are the 3 I have been focused on lately. I am certain at some point I ran out of those things, and now out of fear of that ever happening again I am hoarding them.
When I noticed I had 2 little containers of green curry paste in my pantry, and saw the plethora of dry lentils, I knew my mission.
I often buy kale, swiss chard, and spinach with the best of intentions. But often I see them looking neglected in the fridge and I know I better do something. My secret? I freeze them. I pull the kale and chard off the stem and put them in a freezer bag. Once they are frozen they get really brittle, so you can kind of crunch them up which saves you the step of having to chop them. With spinach I buy the prerinsed baby spinach in bulk and squish it into zip top freezer bags. I use it in smoothies every morning, and even in pastas and things like this. I also like it because you retain some nutrients that you don’t get in the already frozen spinach, which has been blanched and then frozen.
Health highlight of lentils: Lentils are heart healthy, slow burning, and chock full of nutrients like iron, protein, folate, and manganese. They are one the most protein dense plant foods. One team of researchers found those who ate the most legumes (including lentils) enjoyed longer more active older age.
- 1½ cups Green Lentils (rinsed)
- 4 cups Vegetable Broth
- 1 Onion (diced)
- 2 small Sweet Potatoes (cut into large chunks)
- 4 tablespoons Green Curry Paste (I used this one)
- 2 cups fresh Spinach (tightly packed, any leafy green is lovely like swiss chard, or kale)
- Salt (to taste)
- Optional toppings: Coconut milk and fresh lime juice
- To the bowl of a crock pot add the lentils, broth, onion, sweet potatoes, and curry paste
- Turn the crock pot to high and cook for about 3½ hours, or until most of the liquid is absorbed and the lentils are tender
- When the lentils are done, stir in the spinach
- Taste and add salt as needed
- Top with some coconut milk and/or a squeeze of fresh lime
- Dish up and enjoy!!