Crockpot Moroccan Lentil Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lentils, potatoes, and squash simmer in your crockpot for a delicious meatless stew Ingredients:
1 cup dried lentils, sorted and rinsed |
1 lb. butternut squash, peeled and cubed |
10 small red potatoes, cubed |
1 onion, chopped |
4 cloves garlic, minced |
28 oz diced tomatoes, undrained (2 cans) |
1 tbsp. curry powder |
1/2 tsp. salt |
1/8 tsp. white pepper |
1/8 tsp. crushed red pepper |
2 cups water |
8 oz. frozen cut green beans, thawed |
Directions:
1. 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.
2. 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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