I made lentil soup in the crock pot yesterday, and we'll have it tonight, my just had a baby two weeks ago neighbor has a portion, and we'll eat it again once or twice when I remember it's in the freezer.
Sauté onions, or onions and peppers, with salt and pepper and a generous quarter cup of garam masala.
Add one cup of lentils, four cups of water, and four cubes of Rapunzel vegetable bullion to the slow cooker, and set it to low.
When the garam masala smells cooked, add the veggies to the slow cooker and ignore it for six or seven hours.
When the lentils are pretty soft, add one bag of frozen chopped spinachand one can of coconut milk.
We eat this with cauliflower rice or some frozen combo of grains from Trader Joe, and if it's spicy, we add a dollop of plain yogurt.
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