A simple meal that takes a few extra steps before getting it into the crockpot. Will warm you up after a cold day or just be a super flavorful meal with little clean up.
First, gather all your ingredients together. Makes putting the meal in the crockpot that much faster. You will need olive oil, onion, dried lentils, broth, and water to get it going. You will add in the spinach, black pepper and allspice at the end.
Saute onion in some oil for 3-4 minutes until translucent.
Stir in the dried lentils, broth and water and bring it to a boil over high heat.
Now you just pour it into the crockpot and let it cook on low for 6 hours. Be careful because it is HOT and you do not want to get splashed with it when pouring.
Then around an hour before you are ready to serve, add in the spinach, pepper and allspice to the crockpot and stir.
You can enjoy this alone or with some sourdough bread. The kids like to put some sour cream and cheese on top too.
- oil spray
- 1 tsp olive oil
- 1 large onion, chopped
- 1 pound dried lentils, rinsed and drained (about 2¼ cups)
- 4 cups broth
- 4 cups water
- 1 pound spinach, trimmed and torn into bite sized pieces (about 3 cups) OR 10 oz frozen chopped spinach, defrosted and squeezed dried (I don't squeeze dry it and it is fine)
- ½ tsp black pepper, ground
- ⅛ tsp Allspice
- Sour Cream
- Raw cheddar Cheese
- corn chips to dip
- Spray large stockpot with vegetable oil spray.
- Heat a pan over med-high heat on the stove.
- Add oil and swirl to coat bottom of pot. When oil is hot, add onion.
- Saute until golden brown (3-4 minutes)
- Stir in lentils, broth and water
- Bring to boil over high heat.
- Add to the crockpot and let it cook on low for about 6 hours.
- Add the spinach, pepper and allspice an hour before serving.
- Top with cheese or sour cream.
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