It's getting to be that time of year again, cooler weather setting in, which makes me crave warm, slow-cooked, comfort food.  This recipe is a snap to assemble with a healthy dose of vegan protein.  It only takes about 1/2 hour to prepare, cooks in the slow cooker all day, and voila, when you return home from a long day at work, a delicious flavorful dinner is served.  If you leave for work at the crack-of-dawn, like I do, just do all the prep work the night before and throw the ingredients in the crock pot before leaving the house.  This recipe is great left over too! (see link for photo: http://chowderbox.com/community/photos/photo.html?albumid=5&groupid=5#photoid=270)

Crock Pot Curried Lentils, Greens, and Tofu

Ingredients
1 c. lentils, rinsed & sorted
1/4 c. brown rice
1 10-oz. pckg chopped kale, spinach or other leafy greens
1 pckg extra firm tofu, drained, water squeezed out, & cubed
1 med. onion, chopped
4-5 cloves garlic, minced
2 cayenne peppers w/ seeds, minced (or 1/4 tsp ground cayenne)
1 Tbsp. ginger root, minced (or 1 tsp. powdered)
1 can (approx 2 c.) vegetable broth
2 c. water
1 1/2 tsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. turmeric
1 tsp. sea salt
Freshly ground black pepper

Put all ingredients in a slow cooker and stir.  Cook on high for 5 hours or on low for 8 hours.

Serves 4-6 people

Fat: 7.8g, Carbohydrates: 24.6g, Calories: 225, Protein: 18.3g