2 teaspoons vegetable oil
1 medium shallot, sliced
2 cloves garlic
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons curry powder
1 teaspoon ground cumin
1 large sweet potato, peeled and cut into 1-inch chunks
2 cups dried lentils, rinsed
4 cups vegetable broth
2 tablespoons tomato paste
5 ounces baby spinach
Instructions: In 12-inch skillet, heat 2 teaspoon vegetable oil on medium. Add shallots, garlic, ginger, curry powder, cumin, and ¼ teaspoon salt. Cook 1 to 3 minutes or until slightly softened, stirring frequently. Transfer to 6- to 7-quart slow cooker bowl. To slow cooker bowl, add sweet potatoes, then lentils, vegetable broth, and tomato paste.
Cover and cook 6 hours on high or 9 to 10 hours on low, or until lentils are tender.
Into slow cooker bowl, stir in baby spinach and ½ teaspoon salt until spinach is wilted. Serve with cooked basmati rice. Garnish with fresh cilantro leaves and dollop of fat-free yogurt, if desired.
Per serving (without rice): 290 calories, 3g fat, 610mg sodium, 52g carbohydrates, 17g fiber, 18g protein.
Via: Food and Recipes