More Great Recipes: Main Dish | Stew

Crockpot Moroccan Lentil Stew


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Serves | Prep Time | Cook Time

Ingredients

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


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.


Pairs Well With


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