PREPARATION 15 MIN
COOKING 6-8 H
OUTPUT 6 TO 8 SERVINGS
INGREDIENTS
- 3 cups (750 ml) vegetable broth
- 1 can (14 oz/398 ml) diced tomatoes
- 1 can (14 oz/398 ml) coconut milk
- 1 cup (200 g) dried green lentils, rinsed and drained
- 1/2 cup (95 g) dried red lentils, rinsed and drained
- 2 cups (280 g) peeled, seeded and diced butternut squash
- 1 onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- Salt and pepper
PREPARATION
- In the slow cooker, combine all the ingredients. Season with salt and pepper. Cover and cook on Low for 6 hours. It can be maintained on Warm for up to 8 hours.
- Serve with naan bread.