Slow Cooker Squash Indian Dhal

4 - 8 hrs
8 servings
$1.05/serving

Make authentic Indian dhal without having to cook at all. That’s right—let your slow cooker slowly meld together flavours of curry with wholesome, real ingredients. Assemble, slow cook, and enjoy.

Perfectly Balance Your Plate

Serve on 1 cup cooked basmati rice. Top with 2 cups baby spinach or kale.

Ingredients

3 cups dry red lentils

2 cups chopped tomatoes

2 cups butternut squash, cubed

2 - 3 tbsp Curry Seasoning

1 tbspPesto Sauce Mix

Sea Salt (Grinder), to taste

Black Pepper (Grinder), to taste

6 cupsVegetable BrothorNourish Broth, prepared

Preparation

Make it now:

Combine all ingredients in a slow cooker and stir gently.
Cover and cook for 4 hours on high or 8 hours on low setting.

Make it ahead and freeze:

Place a large freezable bag standing open in a bowl; this will keep it in place when adding ingredients.
Place all ingredients except broth in the bag, seal, and lay flat in the freezer.
When ready to eat, remove from freezer at least 1 hour before cooking.
Place contents in the slow cooker, add broth, cover, and cook for 4 hours on high or 8 hours on low setting.

Nutritional Information

Per serving: Calories 320, Fat 23 g (Saturated 7 g, Trans 0 g), Cholesterol 75 mg, Sodium 280 mg, Carbohydrate 6 g (Fibre 1 g, Sugars 3 g), Protein 21 g.