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Crockpot Moroccan Lentil Stew

By , About.com Guide

Lentils, potatoes, and squash simmer in your crockpot for a delicious meatless 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
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