After some quick prep, your slow cooker will do the rest of the work. This Indian-inspired, high-protein soup has sweet butternut squash, earthy brown lentils and garam masala, and will delight the whole family.
Nutrition per serving may change if servings are adjusted.
1 cup dry brown lentils, rinsed and drained
1 pound butternut squash, halved, seeded, peeled, and cut into ¾-inch pieces
2½ cups vegetable broth
2½ cups water
2 medium carrots, chopped
2 stalks celery, sliced
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon garam masala
Rinse and drain lentils. In a 3- ½- or 4-quart slow cooker combine lentils, squash, broth, water, carrots, celery, onion, garlic, and garam masala.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4- ½ hours (see Tip).
Tip: For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.