Curried Lentils with Sweet Potato

In 12-inch skillet, heat 2 teaspoon vegetable oil on medium. Add shallots, garlic, ginger, curry powder, cumin, and 1/4 teaspoon salt. Cook 1 to 3 minutes or until slightly softened, stirring frequently. Transfer to 6- to 7-quart slow cooker bowl.

To slow cooker bowl, add sweet potatoes, then lentils, vegetable broth, and tomato paste.

Cover and cook 6 hours on high or 9 to 10 hours on low, or until lentils are tender.

Into slow cooker bowl, stir in baby spinach and 1/2 teaspoon salt until spinach is wilted. Serve with cooked basmati rice. Garnish with fresh cilantro leaves and dollop of fat-free yogurt, if desired.