Crock Pot Moroccan Lentil Stew Recipe

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Ingredients:

Serving

1 cup dried lentils , sorted and rinsed
1 lb butternut squash, peeled and cubed
10 small red potatoes, cubed
1 onion, chopped
4 garlic cloves, minced
2 (14 oz) cans diced tomatoes, undrained
1 tbsp curry powder
1/2 tsp salt
1/8 tsp white pepper
1/8 tsp crushed red pepper flakes
2 cups water
8 oz frozen cut green beans, thawed

Directions:

Combine all ingredients except green beans in a 3-4 quart slow cooker.
Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.
Increase heat to high setting.
Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	422.76 Kcal (1770 kJ)
Calories from fat	4.4 Kcal
		% Daily Value*
Total Fat	0.49g	1%
Sodium	268.59mg	11%
Potassium	2340.89mg	50%
Total Carbs	91.05g	30%
Sugars	7.91g	32%
Dietary Fiber	20.53g	82%
Protein	17.47g	35%
Vitamin C	57.1mg	95%
Vitamin A	0.8mg	25%
Iron	7.6mg	42%
Calcium	125.7mg	13%

Amount Per 100 g
Calories	69.21 Kcal (290 kJ)
Calories from fat	0.72 Kcal
		% Daily Value*
Total Fat	0.08g	1%
Sodium	43.97mg	11%
Potassium	383.23mg	50%
Total Carbs	14.91g	30%
Sugars	1.29g	32%
Dietary Fiber	3.36g	82%
Protein	2.86g	35%
Vitamin C	9.3mg	95%
Vitamin A	0.1mg	25%
Iron	1.2mg	42%
Calcium	20.6mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.7

Points
10

PointsPlus

Good Points

fat free,
saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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