Meals Matter

Crockpot Moroccan Lentil Stew

Contributed By: ambudall
About Busy Cooks

Ingredients

1 cup Dried lentils, sorted and rinsed

1 lb. Butternut squash, peeled and cubed

10 Small new red potatoes, cubed

1 Onion, chopped

4 cloves Garlic, 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

2 cups Water

8 oz. Pkg. frozen cut green beans, thawed

Preparation

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. 6 servings

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Recipe Details

Total Preparation Time: 45 minutes
Ingredients: Bean & Legume
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Special Features: Crock Pot
Meal Type: Entree