Sweet Mesquite Lentils

This recipe happened totally by accident.  I was visiting a friend and decided to make dinner on a bit of a whim with what we had on hand.  She had a spice mix in her cupboards that I didn't have in mine, so I decided to give it a whirl and it worked!  The spice mix was a sweet mesquite BBQ seasoning, normally used with meat, but it worked well with the lentils.  We ate this alongside baked sweet potatoes and rolls.

Sweet Mesquite Lentils
Serves 6-8

• 1 large sweet onion, diced
• 2 TBLS minced garlic
• 1 TBLS cumin
• 2 cans diced tomatoes, with juice (at least one should be fire roasted)
• 2-3 TBLS Sweet Mesquite BBQ seasoning, to taste
• 2 full cups/1 lb bag dry brown lentils, picked over and rinsed
• 3 cups broth
• 1 box frozen spinach, thawed and squeezed
• 1 TBL balsamic vinegar, at end

-- Steam/saute onion until soft.  Add garlic, 1-2 minutes.  Add spices and cook until fragrant, 1-2 minutes.

-- Add tomatoes, lentils and spinach with broth. 

-- Bring to a boil, reduce heat, cover and simmer 30 minutes until lentils are done.

-- Season with S&P to taste and add balsamic vinegar.

Crockpot: Throw it all in, high for 4 hours.