1 pound brown lentils, rinsed and sorted for debris
2 quarts low sodium vegetable broth
1 yellow onion, diced
2 medium carrots, diced
3 cloves garlic, peeled and minced
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp paprika
2 teaspoons kosher salt
4 cups chopped spinach, kale and/or chard leaves
1 large lemon, sliced into 10 wedges
Toppings (optional): Nonfat plain yogurt, cilantro
1. Place the lentils, broth, onion, carrot, garlic, cumin, coriander, ginger, paprika, and salt in the crock of a large slow cooker.
2. Cook on low for 8 to 10 hours or until the lentils are tender.
3. Stir in the spinach, kale and/or chard leaves and allow to warm for about 30 minutes.
4. Serve with lemon wedges for squeezing and optional toppings.
Nutrition: 1/10 of crock pot (without optional toppings)/ Calories 188 / Total Fat 0.7 g / Saturated Fat 0.1 g / Cholesterol 0 mg / Sodium 583 mg / Carbohydrates 35.3 g / Fiber 5.9 g / Sugar 4.0 g / Added Sugar 0 g / Protein 12.0 g