CROCK POT MOROCCAN LENTIL STEW

Crock Pot Moroccan Lentil Stew image

I found this recipe on about.com originally, but it didn't have the nutritional information included. We love this recipe. The stew has a real kick, is easy to throw together in the morning, and is really satisfying.

Provided by Tau8053

Categories Stew

Time 9h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried lentils, sorted and rinsed
1 lb butternut squash, peeled and cubed
10 small red potatoes, cubed
1 onion, chopped
4 garlic cloves, minced
2 (14 ounce) cans diced tomatoes, undrained
1 tablespoon curry powder
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon crushed red pepper flakes
2 cups water
8 ounces frozen cut green beans, thawed

Steps:

Combine all ingredients except green beans in a 3-4 quart slow cooker.
Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.
Increase heat to high setting.
Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.

Nutrition Facts : Calories 412.3, Fat 1.3, SaturatedFat 0.2, Sodium 507, Carbohydrate 87.5, Fiber 19.7, Sugar 10.9, Protein 16.5

*** Explore more Crock Pot Moroccan Lentil Stew Recipes »

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