Butternut-Squash-Dal-Red-Lentils
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4.38 from 29 votes

Slow Cooker Butternut Squash Dal

This Slow Cooker Butternut Squash Dal with lentils and coconut milk is a delicious vegan recipe - pair this Indian dish with basmati rice for a full meal!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course
Cuisine: Indian
Keyword: basmati rice, butternut squash, dal, red lentils, slow cooker, spinach
Servings: 6 servings
Calories: 383kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp olive oil
  • 2 small yellow onions diced
  • 4 cloves garlic minced
  • 1 small butternut squash cut into 1/2 inch cubes
  • 1 1/2 cups dry red lentils
  • 1 (400mL) can coconut milk
  • 1 (796mL) can diced tomatoes
  • 1 tbsp turmeric
  • 1 tbsp curry powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups spinach chopped
  • Cilantro and sesame seeds for garnish

Basmati rice

  • 1 cup basmati rice
  • 1 1/4 cup water
  • 1 tsp butter
  • 1 pinch salt

Instructions

  • Add all ingredients to slow cooker in order that they are listed except for spinach, garnishes and rice.
  • Cook on high for 4 hours, or on low for 8 hours. Meanwhile, cook basmati rice according to package directions in a rice cooker or on the stovetop.
  • Once dal is finished cooking, stir in spinach and then plate with rice, garnishing with sesame seeds and cilantro. Enjoy!

Nutrition

Calories: 383kcal | Carbohydrates: 72g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 428mg | Potassium: 1074mg | Fiber: 18g | Sugar: 5g | Vitamin A: 14372IU | Vitamin C: 35mg | Calcium: 123mg | Iron: 6mg