Monday: Recipe Day with Indian spiced lentils

Delicious Vegan Dish of the Day:

Tonight we had one of my favorite pasta dinners – rotini with spicy tempeh and broccoli.  IP and LP loved the tempeh – LP kept sneaking some off my plate!

Money Matters:

Today we spent the following:

  • $3.00 for parking

Monday Munchies: Recipe of the Week

Yesterday I prepped some lentils in the slow cooker, and they came out surprisingly well using such basic ingredients.

Slow-cooker Indian Spiced Lentils


1 TB olive oil

1 onion, diced

4 cloves of garlic, minced

1 TB minced ginger

1 TB mustard seeds

1 TB cumin seeds

2 TB curry powder

3 cups brown lentils
10 oz frozen spinach, thawed, with the water squeezed out
28 oz diced tomatoes

3 cups of veggie broth


  1. Saute the onion in olive oil over medium heat for about 5 minutes, or until soft.
  2. Add the garlic and ginger to the onion and saute for about 1 minute.  Then add the cumin and mustard seed and turn the heat up a bit.  Stir until the seeds start to pop.  Add in the curry powder
  3. Pour the onion mix into the slow cooker and then add the rest of the ingredients.  Mix and cook on low for 6-8 hours.  Serve over rice.

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