Crockpot Curried Lentils

I threw this together after being inspired by several other recipes on here.

• Ready In: 8 hrs 10 mins
• Serves: 4

Ingredients

• 1  cup lentils, sorted and rinsed
• 1  medium onion, diced
• 2  small carrots, peeled and diced
• 1  celery rib, diced
• 2  garlic cloves, minced fine
• 4  cups chicken broth or 4  cups vegetable broth
• 1  tablespoon soy sauce
• 1  tablespoon Worcestershire sauce
• 1  tablespoon tomato paste
• 1  ounce dried mushroom (by weight)
• 1 -2  tablespoon curry powder (as per your taste)
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cumin
• 2  bay leaves
• 1 (15 ounce) can diced tomatoes
• 1  cup half-and-half
• 10  ounces frozen spinach, thawed (optional)

Directions

1. Combine everything except the tomatoes, dairy, and spinach in the crockpot. Cook on low 8-10 hours.
2. 30 minutes before serving, remove the bay leaves, add the tomatoes and pulse with an immersion blender to grind up about half the lentils. Stir in the half-and-half, and the spinach if using. Cook another 30 minutes. Serve hot with rice or couscous.