Oct 302008
 

This stew made a wonderful lunch. If you like things spicy, add crushed red pepper.

1 c. 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, with juice
1 T curry powder
1/2 t salt
2 c. water
8 oz. pkg. frozen cut green beans, thawed

Combine all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8 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.

Print Friendly, PDF & Email
 Posted by at 12:00 pm

  One Response to “Moroccan Lentil Stew”

  1. I’ve been making soup overnight in the crock pot. I’m trying this one next!
    Susan

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)