Crockpot Moroccan Lentil Stew
CATEGORIES
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
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. Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.