Moroccan Lentil Stew

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

By Pillsbury Kitchens

Updated July 1, 2010

Ingredients

cup dried lentils, rinsed

(1-lb.) butternut squash, peeled, cut into 3/4-inch cubes

small new red potatoes, cut into 3/4-inch cubes

medium onion, chopped

(28-oz.) can crushed tomatoes, undrained

teaspoons curry powder

1/2

teaspoon salt

cups water

(8-oz.) pkg. frozen cut green beans in a pouch, thawed, drained*

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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.