Slow Cooker Masala Lentils and Squash
Turmeric Basmati Rice
Ingredients
- 1 cup brown lentils
- 1 (12-oz) pkg peeled, cubed butternut squash
- 2 cups vegetable broth
- ½ (15-oz) can fire-roasted diced tomatoes
- ½ onion, chopped
- 1 tsp garam masala
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp maple syrup
- ½ tsp salt
- 2 cloves garlic, minced
- ½ cup unsweetened coconut milk
Instructions
- Stir together all ingredients except coconut milk in a 3- to 4-quart slow cooker. Cover and cook on LOW 6 hours or until lentils are tender. Stir in coconut milk.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag basmati rice
- ⅛ tsp turmeric (or use curry powder)
- ⅛ tsp ground cumin
- ⅛ tsp ground coriander
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Cook rice according to package directions; stir in remaining ingredients.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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