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Prep: 5 mins
Cook: 2 hrs 7 mins
Serves: 4

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


Suitable for:

The Method

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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