1 1/2 teaspoon 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, crushed and minced
1 cup lentils, rinsed
1/4 cup converted rice
1 10-ounce package chopped spinach, partially thawed and broken up (I used turnip greens)
1 can (2 cups) vegetable broth
salt to taste
Chopped tomato & mint for garnish, if desired
Combine first 11 ingredients in the slow cooker/Crock Pot. Cover and cook on low for about 6 hours, or until rice and lentils are tender but not mushy. Add salt to taste; serve garnished with chopped tomato and mint if desired. May be doubled.
Makes 2 to 3 main dish servings.