I don't think I ate my first lentil under I was about 25 years old. Lentils just weren't something we ate growing up and it wasn't until I started dating my husband that I grew to love lentils. Growing up eating lots of Middle Eastern food, lentils were a constant in his diet, and I was shocked the first few times he ordered dishes with lentils since he wasn't the healthiest eater back then. However since then I have grown to love them in all kinds of dishes, especially Indian inspired lentil dishes. This simple curry dish combines red lentils, butternut squash, and kale. It's hearty, comforting, and nutritious. Plus you can prepare it ahead of time and store it in your freezer until your ready to cook it. Then simply pull it out, dump it in the slow cooker, add vegetable broth, and 8 hours later you have a delicious meal.
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- 1.5 cups red lentils
- 2 cups butternut squash, peeled and chopped
- 4 cups kale, stemmed and chopped (or spinach)
- 1 U onion, chopped
- 14 oz. canned light coconut milk
- 14.5 oz. canned diced tomatoes
- 2 U garlic cloves, minced
- 1 tbsp. ginger, minced
- 2 tbsp. red curry paste
- 1/2 tbsp. curry powder
- 2 tsp. brown sugar (use maple syrup or honey for clean eating)
- 1/8 tsp. cayenne pepper (optional)
- 2 tsp. salt
- 6 cups vegetable broth
Add everything to the slow cooker. Stir together. Cook on low for 6-8 hours until lentils are tender.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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