Meatless Monday and a bonus recipe!

A couple of months ago I bought a giant jar of gourmet dried bean mix and one of gourmet dried lentil mix.  I have taken these jars on as a project.  I have been trying different soups and stews made with them.

This week for Meatless Monday I opted for a lentil dish.  It isn’t pretty, but it is tasty and filling.  Also quite nutritious and 100% vegetarian friendly!

Thai Green Curry Lentils with Spinach

2 Cups dried lentils
1/2 – 1 tsp grated ginger root
32 oz vegetable broth
1 cup light coconut milk
2-4 oz green Thai curry paste
6 cups fresh spinach chopped
1/8 cup red onion minced
salt and pepper to taste

Put all of this, except the spinach, in a crock pot, stir and let cook until it becomes creamy (about 4 hours or a little more). Once the lentils are soft and creamy, stir in the spinach and let cook for another 30 minutes.
Makes 8 servings. 5 points+

I served this with steamed cauliflower sprinkled with allspice and brown rice. Warm and comforting on a rainy day.

Bonus recipe!!!

Easy Crock Pot Bean Soup
2 cups dried beans
32 oz chicken, beef or vegetable broth
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
1 jar salsa (use your favorite)
4 oz prosciutto, chopped
Salt and pepper

Soak the beans in water overnight. Drain and put all of the ingredients except the salt in the crock pot and let cook all day until beans are soft. Add the salt after the beans are cooked so they don’t become tough. So easy and so tasty. You could substitute regular bacon or ham for the prosciutto, but I had prosciutto on hand and it worked out really well. You could also make this vegetarian.