Crockpot Moroccan Lentil Stew Recipe

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Ingredients

Count

Nutrition

2669

Calories

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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 cloves garlic, minced
28 oz diced tomatoes, undrained (2 cans)
1 tbsp. curry powder
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. crushed red pepper
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	2669.26 Kcal (11176 kJ)
Calories from fat	26.38 Kcal
		% Daily Value*
Total Fat	2.93g	5%
Sodium	1648.37mg	69%
Potassium	15792.27mg	336%
Total Carbs	575.78g	192%
Sugars	69.56g	278%
Dietary Fiber	130.53g	522%
Protein	112.2g	224%
Vitamin C	445.6mg	743%
Vitamin A	4.5mg	151%
Iron	45.6mg	253%
Calcium	828.1mg	83%

Amount Per 100 g
Calories	60.64 Kcal (254 kJ)
Calories from fat	0.6 Kcal
		% Daily Value*
Total Fat	0.07g	5%
Sodium	37.45mg	69%
Potassium	358.74mg	336%
Total Carbs	13.08g	192%
Sugars	1.58g	278%
Dietary Fiber	2.97g	522%
Protein	2.55g	224%
Vitamin C	10.1mg	743%
Vitamin A	0.1mg	151%
Iron	1mg	253%
Calcium	18.8mg	83%

* 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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