Vegan Slow Cooker Lentil and Cilantro Recipe

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Vegan Slow Cooker Lentil and Cilantro Recipe
Approximately 12 Servings | 3 Weight Watchers PointsPlus per serving
Ingredients:
  • 2 cups red lentils
  • 15 oz. can diced tomatoes
  • 10 oz. chopped frozen spinach, thawed and drained
  • 4 cups vegetable stock
  • 1 small minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 1/3 cup minced cilantro (more or less to taste)

 Instructions:

  1. Combine all ingredients in a slow cooker, except cilantro and lemon juice.
  2. Cook about 3 hours on high or 6 hours on low.
  3. Season to taste with more salt and pepper, stir in lemon juice and cilantro.
  4. Serve 1/2 cup of the mixture over jasmine or brown rice, but be sure to calculate additional points values for rice.
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