Yellow lentil and spinach slow cooker soup recipe
Lentils and slow cookers were made for each other. When you cook lentils on the stovetop, you have to stir from time to time to keep them from sticking, and you need to check the liquid level to make sure the lentils have absorbed as much as they need. In the slow cooker, you measure everything into the pot, give it a stir, cover and set the cooking temperature to LOW, and go do something else (movie? gardening? rugby?) for many hours. This recipe gives traditional Indian flavorings -- cumin, coriander, ginger and garlic, and garam masala -- plenty of time to sweeten and marry. Vegan and gluten-free, the soup, like all bean and pea soups, will thicken when stored in the refrigerator or freezer, so you might need to add some water to restore the soupy consistency.
Yellow lentil and spinach slow cooker soup
Adapted from The Indian Slow Cooker, this recipe serves 6.
2 cups yellow lentils or split peas, washed and picked through
1 heaping Tbsp ginger paste or minced ginger root
3 cloves garlic, peeled, roughly chopped
1 tsp tomato paste
1 scant tsp cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
2 tsp kosher salt
1 tsp fresh black pepper
6 oz baby spinach leaves, washed
1/2 cup coconut milk (or heavy cream)
In a 4-quart slow cooker, mix together the lentils, ginger paste, garlic, tomato paste, cumin, coriander, garam masala, turmeric, salt, pepper, and 8 cups of water. Set the cooker to LOW and cook for 4 hours, stirring once or twice.
After 4 hours, stir in the spinach leaves and coconut milk. Turn off the slow cooker and let the soup sit, covered, for 15 minutes. Taste, and adjust seasoning with salt and black pepper as needed. Serve hot.