Red Lentil Butternut Squash Dahl (Slow Cooker Club Exclusive)

Ingredients

• 300g red lentils 
• 500g butternut squash 
• 1 red chilli 
• 1 small onion 
• 1 tbsp minced garlic 
• 1 tbsp minced ginger 
• 400ml coconut milk
• 400g can chopped tomatoes 
• 100ml vegetable stock 
• 1 tbsp curry powder 
• 1 tbsp garam masala
• 1 tbsp cumin 
• 1 tsp chilli powder 
• 1 tsp turmeric 

Garnish

• 1 tbsp coriander 
• Chopped fresh red chilli 

Method

1. Add all the ingredients into the slow cooker pot, season well, mix together and cook for 4 hours on a high or 8 hours on a low.
2. If it’s looking too thick for your preference and you prefer a more watery dhal texture add another 100 ml water to loosen it up.
3. Garnish with fresh red chilli & coriander and a drizzle of yoghurt, tuck in and enjoy!