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Curried Lentil Stew


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1 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup dry French lentils, soaked 2 hours or overnight, then drained
One 28-oz. can diced tomatoes, with liquid
One 14-oz. can coconut milk
1 cup low-sodium chicken broth, or water
2 large carrots, diced
1 large sweet potato, peeled and cut into bite-size pieces
1/2 cup raisins
1 1/2 tsps. curry powder
1/2 tsp. ground cumin
1 tsp. ground ginger (or 1 tsp.) grated fresh ginger root, peeled)
1/4 tsp. turmeric
1 1/2 tsps. salt, or less to taste
2 cups fresh spinach leaves, chopped
To garnish (any or all):
Chopped fresh basil leaves, cilantro or parsley
Plain yogurt
Diced avocado
Green onion, chopped


In a frying pan, heat olive oil and saute onion and garlic.

Transfer all ingredients (except spinach and garnishes) to slow cooker and cook on low setting for 7 to 8 hours, or until lentils and sweet potatoes are tender.

Before serving, fold in spinach. Garnish with your choice of any or all of the garnishes.