Since canning season is mostly over, JamieAnne and I are happy to give you the brand-spankin’-new slow-cooking Monday link up.
Check out my Lentils Martinique, her Beef Stew or add your own past or present slow cooker post to our link up!
I am unashamedly in love with my slow cooker–Slow cookers are easy, convenient and help you make some really affordable and delicious meals.
Creamy Caribbean-spiced lentils with spinach, pineapple and sweet potato.
The total cost for ingredients for this dish: $5.50. That’s rounding up. And using Trader Joe’s/organic versions rather than chain-store-brand. And this made enough food for 2 people to have lunch for a week plus leftovers to freeze.
I want my slow cooker recipes to be as simple as possible and with little to no prep (why slow cook if you have to spend half an hour sauteing first?). So this is easy, cheap and tasty.
- 1lb bag of lentils (~2 cups dry)
- Bag of frozen spinach
- 2 medium sweet potatoes
- 1 can crushed pineapple
- 1 can lite coconut milk
- 1T Cumin
- 1T Coriander
- 1T Turmeric
- 1t Mustard powder
- 2 cloves garlic, minced or grated
- 3.5 Cups water or broth (more if you do not soak your lentils)
Prep: Soak your lentils overnight. Rinse. (This step isn’t necessary, but it cuts down on cooking time and I like to pretend it improves consistency). Thaw your spinach, drain your pineapple and cube your sweet potato.
Directions: Throw all but the spinach and pineapple into your slow cooker–on high. Stir. Forget about it for 4-5 hours (until lentils and sweet potatoes are soft). Stir in the spinach and pineapple. Voila.
You can half this recipe for fewer people/meals, or make the whole thing and throw leftovers in the freezer! It makes a great microwave-dinner when you’re short on time.