Slow Cooker Squash Indian Dhal
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.
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
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.
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.
Once cooked, use a hand blender to liquefy the soup.
Make it authentic: top with fresh cilantro, lime juice, and 1 tbsp Greek yogurt.