27 Feb Lentils with Vegetables
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 6 hours |
| Passive Time | 1 overnight soak |
| Servings |
|
Ingredients
- 2 cups black lentils
- 12 oz frozen chopped spinach
- 3 carrots large
- 3 parsnips
- 10 cups water + extra for soaking
- 2 Tbsp extra virgin olive oil
- 3/4 tsp Celtic sea salt
- 1 tsp ground ginger
- 3/4 tsp ground cumin
- 3/4 tsp garam masala
Ingredients
|
Rate this recipe!
|
Instructions
- Pick through the lentils to remove any rocks or sticks. Wash lentils until the water runs clear.
- Soak the lentils overnight in enough water to cover an inch over the lentils.
- The next day, drain the water from the lentils and rinse them once with fresh water. Drain the water and place the lentils in the cooking pot along with 10 cups of water.
- Defrost the spinach in the microwave following your microwave’s defrost instructions.
- Peel the carrots and parsnips. Cut the carrots and parsnips into ½ inch thick pieces.
- Place lentils, spinach, carrots, parsnips, water, oil, and all spices other than garam masala into the cooking pot. Stir to mix well.
- Place the lid on the cooking pot. Cook on low for 6 hours.
- After the lentils are cooked, stir in the garam masala. Keep the lentils warm for at least 30 minutes before serving for the flavors to continue to develop.
Recipe Notes
Notes:
This recipe was developed using a Crock Pot 6-quart slow cooker with stove-top browning. This dish freezes well. Freeze in a plastic air-tight container. Thaw in the refrigerator overnight. Extra servings can also be used to make lentil burgers.