Slow Cooker Lentils and Rice

1 cup uncooked brown long grain rice
1 cup dried lentils
1 medium onion, diced
1 can (14.5 ounces) low sodium diced tomatoes
5 ounces fresh spinach, chopped or frozen, but thaw and drain first
5 cups low sodium vegetable broth
2 cloves garlic, minced
2 tsp dried oregano
1 tsp dried basil
1 tsp sea salt or to taste
1/2 tsp fresh ground black pepper or to taste
1 package (8 ounces) non dairy cheese (optional)

To change the flavor of this dish substitute the oregano and basil for cumin and chili powder and add some frozen corn (thaw and drain first). To make an Indian inspired dish substitute the oregano and basil for curry powder, cumin and garam masala and add carrots and cauliflower.

Store leftovers in an airtight container in the refrigerator for up to 5 days. You may want to add a little broth when warming up.

Place the rice and lentils in a large bowl, cover with water and soak overnight or at least 6 hours.
Drain and place in the slow cooker along with the rest of the ingredients except the cheese if using.
Cover and cook on high 5-6 hours or low 8 hours depending on your specific slow cooker. It’s done when the rice is tender and most of the liquid has been cooked down.
If using the cheese add it individually to each serving.


Serving Size: 1 cup makes 8 cups

Number of Servings: 8

Recipe submitted by SparkPeople user JLN_1968.