Slow Cooker Lentils with Spinach, Wine, and Garlic

Make lentils in a slow cooker and sauté spinach with garlic and wine in a skillet and combine with the cooked lentils for this hearty vegetarian dish.

Serves: 8Hands-on: 10 minutesTotal: 3 hours 10 minutesDifficulty: Easy

Serves: 8


  • 8 oz. dried brown lentils
  • 8 oz. yellow lentils
  • Enough water to cover lentils by 1"
  • 2 tsp. salt
  • 2 Tbsp. olive oil
  • 8 cups packed fresh spinach, rinsed
  • 5 cloves garlic, minced
  • 2 Tbsp. white wine
  • 1 tsp. ground black pepper


  • Add lentils, water, and 1 teaspoon salt to a 4-quart slow cooker. Cover and cook on low for 3 hours. Check the lentils and continue cooking if necessary.
  • Once the lentils are done, drain in a colander and allow them to cool to room temperature.
  • Meanwhile, in a large skillet over medium-high heat, heat oil. Add garlic and sauté for 30 seconds. Add spinach and sauté, stirring constantly for 1 minute, or until wilted. Add wine and cook for 1 more minute.
  • Transfer to a large bowl. Stir in the lentils with the remaining salt and pepper.