Jan 28, 20211 min read

Slow Cooker Butternut Squash Dal

Changes: used Baklouti Green Chili Olive Oil; halved the amount of onion; used diced tomatoes with chilies, and skipped chili powder

Ingredients

1 tbsp Baklouti Green Chili Olive Oil

1 small yellow onion, diced

4 cloves garlic minced

1 small butternut #squash cut into 1/2 inch cubes

1 1/2 cups dry red #lentils

1 14 oz can coconut milk

1 14 oz can diced #tomatoes

1 tbsp turmeric

1 tbsp curry powder

1 tsp salt

1/4 tsp pepper

2 cups #spinach, chopped

Cilantro and sesame seeds, for garnish

#Cauliflower rice, to serve

Instructions

Add all ingredients to slow cooker in order that they are listed except for spinach, garnishes and rice.

Cook on high for 4 hours, or on low for 8 hours. Meanwhile, cook basmati rice according to package directions in a rice cooker or on the stovetop.

Once dal is finished cooking, stir in spinach and then plate with rice, garnishing with sesame seeds and cilantro.

Food

2 glasses of milk

2 cups of coffee

5 glasses of water

2 diet sodas

2 pieces of cheese

2 pieces of toast with peanut butter and humus

Tonight's recipe

Exercise

None. Stomach issues. Couch bound.

kidney being