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Slow Cooker Vegetarian Indian-Spiced Lentils with Spinach and Rhubarb

Author Mavis Butterfield

Ingredients

  • 2 tablespoons yellow mustard seeds
  • 2 ½ tsp . dried cumin
  • 3 tablespoon dried ginger
  • 3 cloves garlic , minced
  • 1 medium onion , chopped
  • ½ cup raisins
  • 1 cup lentils , rinsed and drained
  • 5 cups vegetable broth
  • 2 cups rhubarb
  • 6 cups spinach leaves , chopped
  • ½ cup cilantro , chopped

Instructions

  1. Place all ingredients in a slow cooker and cook on low for 7 hours or high for 4 hours.