Moroccan Lentil Stew

Name: Moroccan Lentil Stew
Prep time: 30 min
Total time: 10 h 30 min
Yield: 6
Cuisine: Moroccan
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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Prep 30 min
Total 10 hr 30 min
Ingredients 9
Servings 6

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

By Pillsbury Kitchens

Updated July 1, 2010

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.