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Slow Cooker Creamy Coconut Lentils with Spinach

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4.4 from 165 reviews

A warm and comforting dish made with lentils, coconut milk, and fresh spinach, simmered to perfection in a slow cooker.

Ingredients

Scale
  • 1 cup dried green or brown lentils
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 cups fresh spinach
  • Juice of 1 lime

Instructions

  1. Rinse the lentils under cold water until the water runs clear, then add them to your slow cooker.
  2. Pour the coconut milk and vegetable broth into the slow cooker with the lentils.
  3. Add the diced onion, minced garlic, grated ginger, turmeric, and cumin to the slow cooker. Sprinkle in salt and pepper to taste.
  4. Give everything a good stir to blend all the ingredients together.
  5. Cover the slow cooker and set it on low. Cook for about 6 hours or until the lentils are tender.
  6. Stir in the fresh spinach about 15 minutes before serving until it wilts.
  7. Squeeze the juice of one lime over the lentils just before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently and add water or broth if needed.

Nutrition

Find it online: https://pennykitchenz.com/slow-cooker-creamy-coconut-lentils-spinach-recipe/

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