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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Rinse and drain lentils. In a 3-1/2- 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 4-1/2 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.

Nutrition Facts

206 calories; 0.6 g total fat; 0.1 g saturated fat; 510 mg sodium. 837 mg potassium; 40.3 g carbohydrates; 15 g fiber; 6 g sugar; 11.4 g protein; 14058 IU vitamin a iu; 24 mg vitamin c; 222 mcg folate; 94 mg calcium; 4 mg iron; 86 mg magnesium;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
This is a nice filling soup that is surprisingly low in calories. The only thing I would (and did) change was the amount of spices. No way does a teaspoon of Garam Masala do it for me! I started with a tablespoon. Then I added a tablespoon of turmeric and coriander and a half tablespoon of cumin and Madras curry powder. Before serving I added another dose of the above spices in the same quantities. I also like a little heat so I added an habanero pepper that I sliced without cutting through it. It gave a nice heat without peeling the skin off your forehead. I also added about a tablespoon of salt. We WILL make this soup again. Read More