Moroccan Lentil Stew

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

  • 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*
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved