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Moroccan Lentil Stew
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-
Prep
30
min
-
Total
10
hr
30
min
-
Ingredients
9
-
Servings
6
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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*
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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.
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Nutrition Facts
Serving Size:
1 1/2 Cups
- Calories
- 270
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Cholesterol
- 0mg
- 0%
- Sodium
- 530mg
- 22%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 15g
- 60%
- Sugars
- 8g
- Protein
- 13g
- Vitamin A
- 120%
- 120%
- Vitamin C
- 50%
- 50%
- Calcium
- 10%
- 10%
- Iron
- 30%
- 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.
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