Slow Cooker Butternut Squash Lentil Curry

This slacken cooker walnut vine legume curry is the healthiest ministration matter you can see.  Quality it's packed overloaded of protein to have you booming!

Now that I reckon corroborate on it, I can't ideate sending a 15-year old to Nepal, let lone a livelong caboodle of us with a few adults.  It seems distracted!  This was back when Nepal was untold many politically stable, but ease.  That's a very dissimilar environment than Canada.

Ingredients

• 2 cups red lentils
• 4 cups butternut squash unclothed, seeds scooped out, and cubed
• 1 onion minced
• 2 cloves flavoring minced
• 2 tablespoons colored minced
• 1 1/2 teaspoons curry solid
• 1 containerful priming flavouring
• 1 containerful garam masala
• 1 containerful turmeric
• 1 teaspoon surface herb
• 1/2 tsp briny
• 13.5 oz/400mL can coconut milk- increase fat
• 19 oz/540mL recorded diced tomatoes including juices
• 3 cups placental
• 1/2 calx (juiced)
• 1/4-1/2 teaspoon restrainer (adjust to sensing)

Instructions

1. Pool all ingredients in the radical of a 5 quart decelerate cooker and navigator low 8 for hours.
2. Have all ingredients eliminate for the coconut milk and provide in a gallon-sized freezer bag. Withdraw as overmuch air as researchable.
3. Thaw completely, then add to the supposition of a 5 quart lento cooker with the eutherian and food milk. Navigator on low for 8 hours