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Slow-Cooker Indian-Spiced Lentils with Spinach
Ingredients
  • 5 cups vegetable broth
  • 3 cups uncooked brown lentils, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup finely chopped carrots
  • ½ cup chopped onion
  • 2 serrano chile peppers, seeded and finely chopped
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 (5-ounce) package fresh baby spinach
  • Black pepper
  • Hot cooked basmati or brown rice
  • Orange wedges
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