Wednesday: Indian Spiced Lentils

Adapted from Crockpot365.blogspot.com

Chef’s Notes: I knew that work would go long this day, so I opted to make something in the Crock Pot, and this one includes all the basics: spice, spice and fiber!

Plan of Attack:

1. Rinse lentils

2. Layer in Crock Pot and cook on low for 7-8 hours

3. Cook rice & heat flatbread

Ingredients for 3:

1 C brown lentils

1 ½ C veggie broth

1 ½ C water

1 small yellow onion, diced

2 stalks celery, diced

½ tsp cumin

¼ tsp ground cilantro (coriander)

½ tsp kosher salt

¼ tsp dried mustard

¼ tsp turmeric

4 cloves garlic, diced

1 (4 oz) can diced chiles, undrained

½ Tbsp dried parsley

½ C jasmine rice, cooked according to package directions

2 whole wheat flatbreads

Instructions:

1. Rinse your lentils until the water turns clear
2. Place in crockpot along with all other ingredients, stir
3. Cook on low 7-8 hours or on high for 4
4. Cook rice according to package directions
5. Preheat broiler to High
6. Heat flatbread under broiler for about 1-2 minutes on each side, make sure not to burn.
7. Serve with rice on the side to be added into lentils as the eater sees fit
8. Enjoy!