Moroccan Lentil Stew

Enjoy a hearty stew made using potatoes, lentils, and butternut squash - a slow cooked dinner.

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  • prep time 30 min
  • total time 10 hr 30 min
  • ingredients 9
  • servings 6
 

Ingredients

1
cup dried lentils, rinsed
1
(1-lb.) butternut squash, peeled, cut into 3/4-inch cubes
8
small new red potatoes, cut into 3/4-inch cubes
1
medium onion, chopped
1
(28-oz.) can crushed tomatoes, undrained
3
teaspoons curry powder
1/2
teaspoon salt
2
cups water
1
(8-oz.) pkg. frozen cut green beans in a pouch, thawed, drained*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3 1/2- to 4-quart slow cooker, combine all ingredients except green beans; stir gently to mix.
  • 2 Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until lentils and potatoes are tender.
  • 3 Before serving, stir in thawed green beans. Increase heat to high setting; cover and cook an additional 10 to 15 minutes or until beans are tender.
  • 1 In 3 1/2- to 4-quart slow cooker, combine all ingredients except green beans; stir gently to mix.
  • 2 Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until lentils and potatoes are tender.
  • 3 Before serving, stir in thawed green beans. Increase heat to high setting; cover and cook an additional 10 to 15 minutes or until beans are tender.

EXPERT TIPS

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Expert Tips

* To quickly thaw green beans, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
270
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
530mg
530%;
Total Carbohydrate
53g
53%
(Dietary Fiber
15g
15%
  Sugars
8g
8%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
50%;
Calcium
10%;
Iron
30%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.