Recipe by: Carolin

1 1/2 teaspoons hot curry powder
1/2 teaspoon ground cumin
1 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 medium onion, chopped
2 cloves garlic, minced
1 cup brown lentils
1/4 cup brown rice
1 10-ounce package chopped frozen spinach, thawed
3 cups vegetable broth
1/2 tsp salt
1 package firm tofu, diced

Combine all ingredients in a crockpot. (Onion may be browned in a frying pan first if desired.) Cook on low for 6 hours. Taste and adjust seasoning at the end of cooking. Serve with sweet chutney.

Servings: 4

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