6clovesof garlicpeeled and crushed (about 1 teaspoon crushed)
2cupsof tomato saucepasta sauce works too
1tablespoonmadras curry powder
1teaspoonof salt
1/2teaspoonblack pepper
4cupsof water
Instructions
Clean and rinse the lentils as needed.
Place the chopped onions, cubed calabaza squash, garlic and red lentils in the slow cooker, mixing with a spoon.
Add the water.
Set the slow cooker on low temperature for 4 hours and cover.
After two hours, add the curry powder and the tomato sauce. Stir.
An hour later, taste the lentils and add all or half the salt, per your taste.
Add the pepper when the 4 hours have elapsed, stirring once more.
Serve alone or over plain rice.
Recipe Notes
If you are making this dish for less than 8 people, store the left overs in the refrigerator and reheat as needed on a sauce pan, using low fire for 10 to 12 minutes. Enjoy!