Lentils with Curry Turkey Meatballs and Lemon Spinach

July 8, 2015

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!
Lentils with Curry Turkey Meatballs and Lemon Spinach | Fake Food Free | Slow cooker lentils are combined with turkey meatballs and topped with fresh spinach in this 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. 

Lentils with Curry Turkey Meatballs and Lemon Spinach | Fake Food Free | Slow cooker lentils are combined with turkey meatballs and topped with fresh spinach in this one-bowl meal!

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. 

Lentils with Curry Turkey Meatballs and Lemon Spinach | Fake Food Free | Slow cooker lentils are combined with turkey meatballs and topped with fresh spinach in this one-bowl meal!

Lentils with Curry Turkey Meatballs and Lemon Spinach
Makes: 4 servings
Write a review
Print
Slow Cooker Lentils
  1. 2 1/2 cups water
  2. 1 cup brown lentils, rinsed
  3. 1 tablespoon curry powder
  4. 1/2 teaspoon garlic powder
  5. 1/2 teaspoon fine ground sea salt
  6. 1/4 teaspoon ground black pepper
Curry Turkey Meatballs
  1. 1 lb. ground turkey
  2. 1 large egg
  3. 2 tablespoons cashew or almond meal
  4. 1 teaspoon curry powder
  5. 1/2 teaspoon garlic powder
  6. 1/2 teaspoon ground coriander
  7. 1/2 teaspoon fine ground sea salt
  8. 1/4 teaspoon ground cayenne pepper
  9. 1/4 teaspoon ground turmeric
Lemon Spinach
  1. 2 cups fresh spinach, chopped
  2. 1 teaspoon fresh lemon juice
  3. 1 teaspoon extra virgin olive oil
  4. Sprinkle of fine ground sea salt and ground black pepper
  5. Lemon slices for serving
Instructions
  1. 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.
  2. 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.
  3. Place the spinach in a medium bowl and toss with the lemon juice, olive oil and sprinkle of salt and pepper to taste.
  4. 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.
Fake Food Free https://www.fakefoodfree.com/
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  

You Might Also Like

  • Angie@Angie's Recipes July 9, 2015 at 1:45 am

    Lentils have become my one of my absolute favourite protein source. This looks so comforting, delicious and GOOD for you, Lori.

    • Lori July 9, 2015 at 6:03 am

      I am the same way, Angie! We eat them all the time!

  • Joanne July 13, 2015 at 4:51 am

    I have always found it frustrating that the most beige food is often the most delicious! Like…all curries. Love the flavors in this!!

    • Lori July 13, 2015 at 6:13 am

      Haha! I know! It doesn’t always have to be a rainbow. 🙂

    Want to create beautiful food and product photos that you can't wait to share?!
    Discover your style, control the light, and shoot using the tool you know how to use (yes, your phone included). Learn about free resources, Live Q&As with Lori, and online courses you can take from anywhere in the world!
    We respect your privacy. Unsubscribe at any time.