Curried Lentil Stew For A Slow Cooker

• 1 Tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup dry French lentils, soaked 2 hours or overnight, then drained
• 1 28 oz can diced tomatoes, with liquid
• 1 14 oz can coconut milk
• 2 large carrots, diced
• 1 large sweet potato, peeled and cut into bite-size pieces
• 1/2 cup raisins
• 11/2 tsp curry powder
• 1/2 tsp ground cumin
• 1 tsp ground ginger or grated fresh ginger root, peeled
• 1/4 tsp turmeric
• 11/2 tsp salt or less to taste
• 2 cups fresh spinach, or 1-2 pkgs frozen spinach
• Garnish (any or all)
• chopped fresh basil leaves, cilantro or parsley
• Plain yogurt
• Diced avocado
• Green onion, chopped
• Goat cheese, crumbled

1. 1. In a frypan, heat olive oil and saute onions and garlic.
2. 2. Transfer all ingredients into slow cooker EXCEPT spinach and garnishes.
3. 3. Cook on low setting 7-8 hours or until lentils and sweet potatoes are tender.
4. 4. Before serving, fold in spinach. Garnish with your choice of any or all of the garnishes.
5. Recipe Source: The Red Apron

olive oil, onion, garlic, hours, tomatoes, coconut milk, carrots, sweet potato, raisins, curry powder, ground cumin, ground ginger, ubc, salt, fresh spinach, fresh basil, yogurt, avocado, green onion, cheese

Taken from www.epicurious.com/recipes/member/views/curried-lentil-stew-for-a-slow-cooker-50113630 (may not work)