| 14 | 48 | 426 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 min | 40 min | 6 |
| 1 squash | Butternut squash (diced into 3cm squares) |
| 1 medium | Yellow onion (diced small) |
| 2 clove(s) | Garlic (pressed) |
| 2 cup | Red lentils, split (rinsed well) |
| 1 jar (680ml) | Passata |
| 1 l | Water |
| 1 tsp | Coriander seed (cilantro) (freshly ground) |
| 1 tsp | Coriander, ground |
| 1 tsp | Cumin |
| 1 tsp | Turmeric, powder |
| 1 dash | Black pepper (freshly ground) |
| 3 pepper(s) | Red chili pepper (also chile or chilli) (optional; chopped, adjust based on spice tolerance) |
| 2 tbsp | Butter, unsalted |
| 1 1/2 tsp | Kosher salt |
1. Place all ingredients into a slow cooker or instant pot and set the timing to stew (default time). Enjoy!
Lentils are an important source of plant-based protein and are high in fiber
Squash is a power-packed veggie high in vitamin A and C which are antioxidants, great for immune health
| Meat Alternative | 1.2 |
| Vegetables | 6.2 |
