To make this recipe you will need:
3 cups low-sodium vegetable broth
1 cup water
4 tomatoes, seeded and chopped (about 2 cups)
1 cup dried brown lentils
1 large yellow onion chopped
3 ribs celery, diced
2 large carrots, peeled and diced
3 cloves garlic minced (I like to use the canned already minced for ease)
1 tsp freshly minced ginger
4 tsp red Thai curry paste (I used Thai Kitchen Brand)
1 1/4 tsp sea salt
1 tsp cumin
1 can (15 oz) chickpeas (rinsed and drained)
1 bag (5oz) baby spinach (you can chop it up in tiny pieces too for those eaters who tend to shy away from greens)
1/2 cup plain Greek yogurt
lemon wedges, freshly squeezed
Coat your Crockpot with olive oil. Stir in broth, 1 cup water, tomatoes, lentils, onions, celery, carrots, red Thai curry paste, 1 tsp of the sea salt, cumin, and ginger.
During the last 30 minutes, add in the remaining 1/4 tsp sea salt, chickpeas and spinach.
Just before serving, mix in the yogurt and lemon juice (I used 1/2 lemon).
*** Recipe adapted from Family Circle Magazine***