Comfort Food/ International/ Recipes/ Slow Cooker/ Vegetarian

Slow Cooker Butternut Squash Dal

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Butternut-Squash-Dal-Red-Lentils

Happy Meatless Monday! I thought it was about time that I partake in the tradition. Let me talk to you about meatless meals. They’re cheap, they’re flavourful, they’re hearty and most of the time, they’re wholesome. The thing with meatless dinners is that you really need to get creative and make whatever fruits and veg you’re using shine. For dinner these days, I’m all about what veggies I’m having and what kind of protein I’m going to pair with them, as opposed to the other way around.

This Slow Cooker Butternut Squash Dal fits my definition of a magnificent, meatless masterpiece (see what I did there?). Made with hearty red lentils, chunks of butternut squash, loads of garlic and some baby spinach, you really can’t go wrong with this dish. Oh and did I mention…the whole process is hands off thanks to a handy dandy slow cooker?

Butternut-Squash-Dal-Red-Lentils      Butternut-Squash-Dal-Red-Lentils

This is a delicious, wonderfully simple recipe that you can cook throughout the day while you’re at work so you come home to a fast, tasty meal. Or, you can chop up the ingredients and dump in the slow cooker on Sunday while you lounge around relaxing, watching TV, reading books or exploring outside. Really, it’s up to you what you do with the glorious, extra hours you’ll have while waiting for this to cook.

Butternut-Squash-Dal-Red-Lentils

What I especially love about this meal is that it reheats well, so you’ll have leftovers for the whole week. The veggies you choose to include in this meal are also up for debate. I prefer the squash as it cooks slowly and adds a lovely, nutty and sweet flavour to the curry and turmeric, but I could also see any sort of pepper or potato working well here.

Butternut-Squash-Dal-Red-Lentils

Garnish your meatless masterpiece with some sesame seeds and cilantro, and serve alongside some basmati rice. Pro tip: herbs are not just for garnishing. I absolutely love eating generous amounts of them alongside curries, salads, sandwiches and one pot meals, and herbs like cilantro and parsley have killer health benefits and are nutritionally dense. Consider giving a giant handful a try next time you cook up a big meal!

Butternut-Squash-Dal-Red-Lentils

All of the ingredients in this recipe except for the spinach can be dumped into the slow cooker at the same time. Just be sure to rinse your lentils and finely chop your squash. I mean seriously, how easy is this recipe?

Butternut-Squash-Dal-Red-Lentils

Will you be trying these Slow Cooker Butternut Squash Dal Bowls? If you try any of my recipes be sure to let me know on InstagramTwitter or Facebook – I’d love to hear from you!

Print Recipe
Slow Cooker Butternut Squash Dal Yum
This Slow Cooker Butternut Squash Dal is made with red lentils, chunks of butternut squash and baby spinach - it's an easy one-pot meal!
Butternut-Squash-Dal-Red-Lentils
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 180 minutes
Servings
-8 servings
Ingredients
Prep Time 10 minutes
Cook Time 180 minutes
Servings
-8 servings
Ingredients
Butternut-Squash-Dal-Red-Lentils
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Instructions
  1. Turn slow cooker on to high heat.
  2. Rinse lentils with cold water in a mesh sieve until water runs clear.
  3. Chop onions, garlic and squash, then dump with lentils, olive oil, coconut milk, passata, turmeric, curry, garam masala, salt and pepper. Stir and cover.
  4. Cook for 3 hours, stirring occasionally. Meanwhile, cook basmati rice according to package directions and set aside to plate later.
  5. After mixture has finished cooking, mix in spinach and then plate with rice, garnishing with sesame seeds and cilantro.
  6. Enjoy!

 

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18 Comments

  • Reply
    bethrrrrrr
    May 25, 2016 at 11:12

    When does the spinach get added in? Do you let it cook with the rice, or just throw it in with the finished dish?

    • Reply
      Taylor Stinson
      May 25, 2016 at 11:20

      Hey Beth! Toss it in at the end right before serving – sorry about that, I’m updating the recipe now to reflect that 🙂

      • Reply
        bethrrrrrr
        May 25, 2016 at 15:58

        Thank you! Another thing–in the instructions you said chop onions, but they are not in the ingredients. One whole onion, half?

        • Reply
          Taylor Stinson
          May 25, 2016 at 20:41

          2 small yellow onions! So sorry – this has been updated!

  • Reply
    Alie
    May 25, 2016 at 12:07

    I’m thinking about making this, but one can of coconut milk doesn’t seem to be enough liquid to cook 2 cups of lentils. Am I missing something? Thanks!

    • Reply
      Taylor Stinson
      May 25, 2016 at 12:11

      Hi Alie! This is a very thick dal – there’s also a half jar of strained tomatoes which adds a bit more liquid to the mix. Let me know if you try it 🙂

      • Reply
        Alie
        May 26, 2016 at 11:17

        Thanks! Also, what setting is it cooked on?

        • Reply
          Taylor Stinson
          May 26, 2016 at 12:10

          No worries! It says at the beginning of the recipe to put it on high – takes a bit faster to cook that way if you’re cooking after work. If you’d like it to cook during the day while you’re at work however, you can put it on the lowest setting and cook it for 6-7 hours!

          • Alie
            May 26, 2016 at 19:03

            It turned out great! My family loved it! Thank you 🙂

          • Taylor Stinson
            May 27, 2016 at 09:28

            Awesome, I’m so happy to hear that!! 🙂

  • Reply
    Bethany
    May 25, 2016 at 13:22

    This looks delicious and easy! What type and how much onion do you use? It’s listed in the instructions but not in the ingredient list. Also, can you substitute canned diced tomatoes? Thanks…can’t wait to try this one!

    • Reply
      Taylor Stinson
      May 25, 2016 at 20:45

      Hi Bethany! So sorry about this – it’s 2 small yellow onions, diced. This has been updated in the recipe 🙂 And yes, you could definitely sub in canned diced tomatoes but if you are using a large can (e.g. 796mL) then cut that amount in half. If you choose to sub in canned tomatoes I would recommend you blend them in a food processor or blender to make the mixture smooth and watery – you need the liquid to help cook the lentils! Hope this helps!

  • Reply
    Jennifer Delgado
    June 22, 2016 at 20:16

    This recipe was amazing – thanks! My husband kept commenting that he would pay to eat it at a restaurant. I used 1 can of diced tomatoes instead of the strained tomatoes and added 1/2 cup of water. After 3 hours, my red lentils were a bit al dente. I don’t know if this was because I don’t have a real slow cooker (I have a rice cooker with a slow cooker function) or because I didn’t have enough liquid, but either way the flavor was so amazing we didn’t notice it. Next time I’ll make this on a stove top and simmer on low for about an hour.

    • Reply
      Taylor Stinson
      July 12, 2016 at 10:39

      Hi Jennifer – SO glad to hear this turned out well for you!! I find that the brand of red lentils I buy cook so fast so not sure why the lentils were still al dente but you could always add more liquid (broth maybe?) Thanks so much for letting me know you made this recipe, so happy you like it! 🙂

  • Reply
    Jennifer
    November 19, 2016 at 15:26

    Just wondering, how much is half a jar of the tomatoes? They come in different sizes here 🙂 and I don’t want to put in either too much or too little. Thank you!

    • Reply
      Taylor Stinson
      November 21, 2016 at 16:37

      Sorry about that Jennifer! Usually about half a jar of crushed tomatoes is about 350mL or 1.5 cups – so you would be looking for a 700mL jar at the store!

  • Reply
    J Evans
    December 3, 2016 at 09:42

    Hi there,
    This looks lovely, thank you! I’m keen to make this for my family. Please can you let me know how hot it is? I may need to adjust the spices a little for my toddler (who loves spices, but understandably can’t yet cope with heat).

    • Reply
      Taylor Stinson
      December 5, 2016 at 13:58

      Thanks so much for stopping by! This recipe is not spicy at all – the closest thing I can say that may be a tiny bit spicy is the garam masala but there isn’t a lot in there and it’s not too spicy to begin with. You should be fine without adjusting anything 🙂

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