Updated: Jan 4, 2019
This Slow Cooker Butternut Squash is made with red lentils, chunks of butternut squash and baby spinach. -It's an easy one-pot meal!
2 small yellow onions diced
1 small butternut squash, cut into 1/2 inch cubes
2 cups dried red lentils (well rinsed)
1 tbsp olive oil
1 can coconut milk
1/2 of a 796ml jar of passata (or crushed tomatoes) - I used tomatoes
1 tbsp turmeric
1 tbsp curry
1 tsp garam masala
1/4 tsp pepper
1 tsp salt
2 cups fresh baby spinach
4 cups cooked basmati rice or red quinoa
Turn 6 quart slow cooker on to high heat
Rinse lentils with cold water in a mesh sieve until water runs clear.
Chop onions, garlic and squash, then dump with lentils, olive oil, coconut milk, passata (crushed tomatoes), tumeric, curry, garam masala, salt and pepper. Stir and cover.
Cook for 3 hours stirring occasionally. Meanwhile, cook basmati rice according to package directions and set aside to plate later.
After mixture has finished cooking mix in spinach and then plate with rice.
Recipe by: www.thegirlonbloor.com