Crock Pot Moroccan Lentil Stew |
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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 6 |
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I found this recipe on originally, but it didn't have the nutritional information included. We *love* this recipe. The stew has a real kick, is easy to throw together in the morning, and is really satisfying. Ingredients:
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 ounce) cans diced tomatoes, undrained |
1 tablespoon curry powder |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1/8 teaspoon crushed red pepper flakes |
2 cups water |
8 ounces frozen cut green beans, thawed |
Directions:
1. Combine all ingredients except green beans in a 3-4 quart slow cooker.
2. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.
3. Increase heat to high setting.
4. 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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