1 cup dried lentils
2 1/2 cups butternut squash cubes -- (3/4-inch)
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 garlic cloves -- minced
1 teaspoon garam masala
4 cups low sodium vegetable broth
1. Rinse and drain lentils. In a 3 1/2 to 4-quart slow cooker place lentils, squash, onion, carrot and celery. Sprinkle garlic and garam masala over vegetables. Pour broth over all.
2. Cover and cook on low heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours. [Adjust seasoning.] Ladle into bowls.
