Slow Cooker Butternut Squash Lentil Curry

Step 1

Combine all ingredients except for lime juice in the base of a large slow cooker and cook low 8 for hours.

Step 2

Add salt & lime, adjust to taste.

Step 3

Mash everything up with a potato masher or serve as is.

Step 4

After cooking, butternut squash lentil curry may be stored in the fridge for up to 4 days or in the freezer for up to 3 months.

Step 5

Combine all ingredients except for the stock in a gallon-sized freezer bag, reusable silicone bag, or large meal prep container. Remove as much air as possible.

Step 6

Freeze for up to 3 months.

Step 7

Thaw completely, then add to the base of a 5 quart slow cooker with the stock. Cook on low for 8 hours