This is based almost entirely on this http://www.eatliverun.com/crock-pot-chickpea-butternut-squash-and-red-lentil-stew/Ingredients:
1 butternut squash (about 3 lbs–average sized), peeled and chopped
1 quart vegetable broth
1 yellow onion
1 large carrot, chopped
1 cup red lentils
1 28-oz can diced tomatoes in tomato juice
2 15-oz cans chickpeas, drained and rinsed
1 jalapeno, seeded and minced
1 tbsp olive oil
3 cloves garlic, minced
2-3 tsp garam masalaDirections:
Start with the butternut squash. (You may want gloves for this part -- my hands reacted to the squash, and while that's not universal it appears to not be uncommon.) Microwave for 5 minutes, let cool slightly, cut in half lengthwise, remove seeds and guts. Make the peel and guts into vegetable broth (you'll want it later; yes, the peel is edible); the seeds can be roasted or added to the broth. Cut the squash into chunks.
While the broth is cooking, chop the onion, carrot, and jalapeno (use gloves or MUCH care with the jalapeno.) Saute for 6 minutes, add garlic, wait 30 seconds, add garam marsala, stir very thoroughly.
When the broth is ready, strain the lentils, then put everything in the slow cooker. Cook on low for 8+ hours. Salt to taste; cilantro is recommended for serving, but I didn't have it available when I prepared this.
You may want to soften the lentils first (because canned tomatoes can harden them); if so, put them on in water at the very beginning, then strain and add them. Then again, it may work fine without, especially if you're doing well over 8 hours.
When I made this, I substituted black lentils for red lentils. A mistake -- the red lentils were a thickener, and much smaller. I had to take it out of the slow cooker and boil it down, and there was more lentil presence than intended. I like lentils, so I still liked it.
It's very sweet for a main course.