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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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Enjoy a hearty stew made using potatoes, lentils, and butternut squash - a slow cooked dinner.
By Pillsbury Kitchens
Updated Jul 1, 2010
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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*

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.

Nutrition Information

270 Calories, 1g Total Fat, 13g Protein, 53g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
270
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
530mg
22%
Total Carbohydrate
53g
18%
Dietary Fiber
15g
60%
Sugars
8g
Protein
13g
% Daily Value*:
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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