In this recipe, slow cooker lentils are topped with turkey meatballs and then brightened with a sprinkle of fresh spinach for an easy one-bowl meal!
I tend to eat in earth tones. It’s something I didn’t realize until I began photographing my food.
Think about it. The occasional leafy green aside, many healthy foods are pretty much a big bunch of off white, beige and brown.
Lentils, beans, chickpeas, cauliflower, oats, onions, garlic, meats, mushrooms — all pretty much the same boring color. It’s unfair, too, because they can be pretty darn delicious.
I was reminded of my earth tone eating with this recipe. I make lentils in the slow cooker all the time and more often than not, I add curry powder. To turn them into full bowl of a meal, I usually add some meat. This time around, I went with ground turkey meatballs. By adding curry powder to the meat along with some coriander and turmeric, they became a great match for the lentils.
But as delicious as everything was, it was a very earth toned bowl of food.
So next up were some greens. Also known as the one thing that can make a big bowl of brown slightly more attractive. Instead of sautéing the spinach, I left it fresh, dressed it with lemon juice and olive oil. When it’s sprinkled over the hot lentils, you can stir it in so it wilts just a bit.
There are a few steps to putting together this bowl of protein-rich goodness, but overall it’s an incredibly simple meal. It reheats well, too. So it makes a good lunch later in the week.
- 2 1/2 cups water
- 1 cup brown lentils, rinsed
- 1 tablespoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine ground sea salt
- 1/4 teaspoon ground black pepper
- 1 lb. ground turkey
- 1 large egg
- 2 tablespoons cashew or almond meal
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fine ground sea salt
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground turmeric
- 2 cups fresh spinach, chopped
- 1 teaspoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- Sprinkle of fine ground sea salt and ground black pepper
- Lemon slices for serving
- To make the lentils, add the water to a 4 to 6 quart slow cooker. Stir in the lentils, curry powder and garlic powder. Cook on high for about 2 1/2 hours, until tender. Stir in the salt and black pepper.
- For the meatballs, preheat the oven to 400 degrees F. Add all ingredients to a medium bowl. Use clean or gloved hands to mix all the ingredients well. Roll into 12 to 15 meatballs and place on a baking sheet sprayed with olive oil or non-stick cooking spray. Bake for 20 to 25 minutes, until the meatballs are cooked through and no longer pink.
- Place the spinach in a medium bowl and toss with the lemon juice, olive oil and sprinkle of salt and pepper to taste.
- To assemble the bowls, divide the lentils into four serving bowls. Top with 3 to 4 four meatballs. Divide the spinach into four portions and add a portion to each bowl. Serve with a lemon slice.
Lentils have become my one of my absolute favourite protein source. This looks so comforting, delicious and GOOD for you, Lori.
I am the same way, Angie! We eat them all the time!
I have always found it frustrating that the most beige food is often the most delicious! Like…all curries. Love the flavors in this!!
Haha! I know! It doesn’t always have to be a rainbow. 🙂