Crockpot Moroccan Lentil Stew

Prep Time: 30 minutes

Cook Time: 9 hours,

Ingredients:

• 1 cup dried lentils, sorted and rinsed
• 1 lb. butternut squash, peeled and cubed
• 10 small new red potatoes, cubed
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 (14 oz.) cans diced tomatoes, undrained
• 1 Tbsp. curry powder
• 1/2 tsp. salt
• 1/8 tsp. white pepper
• 1/8 tsp. crushed red pepper
• 2 cups water
• 8 oz. pkg. frozen cut green beans, thawed

Preparation:

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. 6 servings

User Reviews