Slow Cooker Squash Indian Dhal

4 - 8 hr

8 servings

Make a delicious 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.

Ingredients

  • 3 cups dry red lentils
  • 2 cups chopped tomatoes
  • 2 cups butternut squash, cubed
  • 2 - 3 tbsp Madras Curry Powder
  • 1 tbsp Pesto Sauce Mix
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 6 cups Vegetable Broth or Nourish Broth, prepared
  • 1 1⁄2 tsp Vegetable Broth Mix
  • 1 cup boiling water
  • 1 1⁄2 tsp Nourish Broth Mix
  • 1 cup boiling water

Preparation

  • Combine all ingredients in a slow cooker and stir gently.
  • Cover and cook for 4 hours on high or 8 hours on low setting.
  • 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, 0 0 g), Cholesterol 75 mg, Sodium 280 mg, Carbohydrate 6 g (Fiber 1 g, Sugars 3 g), Protein 21 g.

Tips

Once cooked, use a hand blender to liquefy the soup.

Make it authentic: top with fresh cilantro, lime juice, and 1 tbsp Greek yogurt.

Tips

Once cooked, use a hand blender to liquefy the soup.

Make it authentic: top with fresh cilantro, lime juice, and 1 tbsp Greek yogurt.

Perfectly Balance Your Plate

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