1 cup (200 g) dried green lentils, rinsed and drained
1/2 cup (95 g) dried red lentils, rinsed and drained
2 cups (280 g) peeled, seeded and diced butternut squash
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
Salt and pepper
Preparation
In the slow cooker, combine all the ingredients. Season with salt and pepper. Cover and cook on Low for 6 hours. It can be maintained on Warm for up to 8 hours.
Serve with naan bread.
Description
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