CROCKPOT MOROCCAN LENTIL STEW

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CROCKPOT MOROCCAN LENTIL STEW image

Categories     Soup/Stew     Bean     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Low/No Sugar     Healthy     Vegan

Yield 6 servings

Number Of Ingredients 12

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

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.

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