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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This recipe can be prepared ahead of time and stored in the freezer. Simply add all the ingredients, except the vegetable broth to a ziploc bag. When ready to cook, dump it into the slow cooker and add the vegetable broth.
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