This is an easy-to-make slow cooker recipe, full of non-heme iron and Vitamin C. If you read my post earlier this week, you would know that to make the iron content even higher, you could either add some meat (pork would be delicious) and/or cook it in a cast iron pot (if you have one large enough). If you don’t have a slow cooker, I included stove top directions.
Lentil and greens slow cooker recipe
serves 6-8 as a side dish, 4 as a full meal
2 cups lentils, rinsed
1 onion, finely diced
4 cloves garlic, chopped
1 (7-ounce) can fire roasted whole chiles
1 (14.5-ounce) can diced tomatoes
3 cups chopped greens, such as kale, swiss chard, or spinach
1/2 to 1 teaspoon kosher salt (start with 1/2, then season if needed at the table)
1 teaspoon ground ginger
1 tablespoon cumin
3 cups chicken or vegetable broth
Slow Cooker Directions:
Use a 6-quart slow cooker. Rinse lentils until the water runs clear, and then put the wet lentils into your slow cooker. Add diced onion and the chopped garlic. Add the entire cans of fire roasted chiles and diced tomatoes. Add the kale, dried spices, and stir in the broth. Cover, and cook on low for 5 to 6 hours, or until the lentils are bite tender and the onion is translucent.
Stove Top Directions:
Use a 6-quart pot (cast iron, if possible). Rinse lentils until the water runs clear. Sauté diced onion in 1T olive oil until translucent, then add the chopped garlic for about 30-60 seconds stirring so as not to burn the garlic. Add the rinsed lentils and the rest of the ingredients. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.
Adapted from: Lentil and Kale Superfood Slow Cooker Recipe from www.ayearofslowcooking.com