Slow Cooker Butternut Squash & Red Lentil Dhal
1 tbsp oil
1 onion, chopped
1 clove of garlic, crushed
2cm ginger, peeled and finely chopped
250g red lentils
600ml vegetable stock
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1/2 tsp cayenne pepper
300g butternut squash, cut into 1cm cubes
400ml tin coconut milk
Handful chopped coriander, to serve (optional)
1 green chilli, finely sliced, to serve (optional)
50g plant-based yogurt, to serve (optional)
1 tbsp olive or cooking oil
Select the SAUTE function, scroll down to BEEF STEAK and press START. Add the oil and allow to heat up for 2 mins. Add the onion, garlic, ginger and and stir regularly for ~3 minutes until the onion begins to soften.
Add the cumin, turmeric, coriander, cayenne pepper, and stir for 1-2 mins until a paste begins to form.
Add the lentils, stock, coconut milk, butternut squash. Stir to combine then press BACK.
Put the lid on and Select the SLOW COOK function and scroll down to CHIILI VEG. Adjust the cooking time to 2 hours, and press START.
Serve with the coriander, chilli and yogurt.
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