Contributed By: annmueller
A Year of SlowCooking Blog
I wanted to make a vegetarian dinner that we would all enjoy, and thought about making Honey Lentils, since it's always such a hit, but desperately needed to use up the sweet potatoes and spinach from the produce drawer. The end result was PHENOMENAL
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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Special Features: Vegetarian
Crock Pot
Meal Type: Entree
Soups & Stews
Ingredients
1 (15-ounce) can Garbanzo beans, drained and rinsed
1 (15-ounce) can Black beans, drained and rinsed
1 Onion, diced finely
2 Medium (or 4 tiny) sweet potatoes, peeled and chopped
3 cloves Garlic, minced (not pictured)
2 teaspoons Cumin
1/2 teaspoon Ground corriander
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper
1 Lemon, juiced
1/4 cup Honey
1 (12-ounce) bag Baby spinach, washed (even if the bag says washed, rinse it off again)
2 tablespoons Cream cheese (optional)
Preparation
Use a 6-quart slow cooker. Drain and rinse both cans of beans, and dump them into your crockpot. Add the onion, garlic, and sweet potato. Add dry spices, and stir in honey and lemon juice-- you want the beans and veggies in the pot to be coated with them. Rinse off your spinach, and add it to the pot. You'll need to squish it all in, but I promise it'll fit. Plop a dollop of cream cheese on top. Cover, and cook on low for 6 hours, or on high for about 3. Stir well before serving over a bed of white or brown basmati rice
Cook's Notes
Nutrition Information