Slow-Cooker Gingery Red Lentils

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Red Lentil in BowlRecipes don’t come much easier than this one – and definitely not for the complexity of flavor that ends up in your bowl.  There are only 7 ingredients.  You put everything in a crock-pot and within 30 minutes, your kitchen smells like ginger and garlic.  By dinner time, there’s a thick stew waiting for you to ladle over a mound of steaming brown basmati rice; to sprinkle with copious amounts of fresh cilantro and sidle up next to some warm whole wheat pitas…Sigh.

Slow-Cooker Gingery Red Lentils
Serves 4-5

7 cups vegetable broth
9 cloves garlic, chopped
7 tbsp. grated fresh ginger
2 tbsp. Bragg Liquid Aminos
16 oz. red lentils
2 cups spinach, chopped
pinch ground black pepper

Turn on the crock-pot to low and add all of the ingredients except for the spinach.  Stir to combine, put the lid on and come back around in about 6 hours.  Stir in the chopped spinach for the last 15-30 minutes of cooking.  The end result will be thick, creamy and smelling like Zingiber officinal heaven.

(Thanks to Preventing and Reversing Heart Disease, by Caldwell B. Esselstyn, Jr., MD for this delicious recipe to which I made minor, minor tweaks.)

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