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CROCKPOT MOROCCAN LENTIL STEW
Crockpot Moroccan Lentil Stew
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PrintINGREDIENTS
- 1 cup dried lentils, 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 black pepper
- 1/8 tsp crushed red pepper
- 2 cups water
- 8 oz. package frozen cut green beans, thawed
DIRECTIONS
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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