Slow Cooker Squash Indian Dhal

Ingredients

• 3 cups dry red lentils
• 2 cups chopped tomatoes
• 2 cups butternut squash, cubed
• 2 - 3 tbsp Madras Curry Powder
• 1 tbsp Pesto Sauce Mix
• Sea Salt, to taste
• Black Pepper, to taste
• 6 cups Vegetable Broth or Nourish Broth, prepared
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water

Preparation

1. Combine all ingredients in a slow cooker and stir gently.
2. Cover and cook for 4 hours on high or 8 hours on low setting.
3. Place a large freezable bag standing open in a bowl; this will keep it in place when adding ingredients.
4. Place all ingredients except broth in the bag, seal, and lay flat in the freezer.
5. When ready to eat, remove from freezer at least 1 hour before cooking.
6. Place contents in the slow cooker, add broth, cover, and cook for 4 hours on high or 8 hours on low setting.