Slow Cooker Indian Butternut Squash and Lentils
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
Unique and delicious flavors in this easy slow cooker dish!

Ingredients for Single Meal

  • 10 - oz. frozen butternut squash cubes
  • 1 - small yellow onion(s)
  • 2 - tsp minced garlic
  • 1 - Tbsp ground cumin
  • 1 - Tbsp garam masala
  • 2 - tsp ground ginger
  • 1/4 - tsp cinnamon
  • 1/4 - tsp cayenne pepper
  • 1 - tsp salt
  • 1 - 15 oz. can(s) diced tomatoes
  • 1 - 8 oz can(s) tomato sauce
  • 5 - cup(s) water**
  • 2 - cup(s) red lentils**
  • 1 - bay leaf**
  • Garnish: - chopped cilantro**
  • Garnish: - lime wedges**
  • Side: - naan bread**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Dice the onion.
  2. Open the diced tomatoes.
  3. Place the cubed butternut squash, diced onion, and minced garlic into the base of the slow cooker. Gently toss with spatula.
  4. In a small bowl, mix together the ground cumin, garam masala, ground ginger, cinnamon, cayenne pepper, and salt. Sprinkle over the butternut squash. Then pour the diced tomatoes and tomato sauce over the top. Finally, carefully pour water into the slow cooker insert, and then gently stir in the lentils. Finally, add the bay leaf.
  5. Set the slow cooker on low and cook for 8 hours. Remove the bay leaf, before serving. Garnish with lime and cilantro.
  6. Serve Slow Cooker Indian Butternut Squash and Lentils over flatbread.

Freezeasy Meal Prep Directions

  1. Dice 2 small yellow onions.
  2. In a small bowl, mix together 2 Tbsp ground cumin, 2 Tbsp garam masala, 4 tsp ground ginger, 1/2 tsp cinnamon, 1/2 tsp cayenne pepper and 2 tsp salt.
  3. Open 2 cans of diced tomatoes and 2 cans of tomato sauce.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 1 - 10 oz. bag frozen butternut squash cubes
  • Half of the diced onion
  • 2 tsp minced garlic
  • Half of the spice mix
  • 1 - 15 oz. can diced tomatoes
  • 1 - 8 oz. can tomato sauce
  • Do NOT add the water, dry lentils or bay leaf to the freezer baggie. Those are added at time of cooking.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker. Add the water, red lentils and bay leaf, then sen on low and cook for 8 hours. Remove bay leaf before serving.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides like rice.

Printable Label Recipe Title

Slow Cooker Indian Butternut Squash and Lentils

Printable Label Instructions

Thaw and add water, red lentils and bay leaf. Set on low and cook for 8 hours. Remove bay leaf before serving.
Serve over flatbread.