Prep 30 mins
Cook 9 hrs
I found this recipe on about.com originally, but it didn't have the nutritional information included. We *love* this recipe. The stew has a real kick, is easy to throw together in the morning, and is really satisfying.
- 1 cup dried lentils, sorted and rinsed
- 1 lb butternut squash, peeled and cubed
- 10 small red potatoes, cubed
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 (14 ounce) cans diced tomatoes, undrained
- 1 tablespoon curry powder
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon crushed red pepper flakes
- 2 cups water
- 8 ounces 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.
Made this today. It's pretty tasty. My two teen boys even ate it with no complaints. Very easy.
This was very quick to throw together and an awesome result! I think next time, I might parboil the lentils for 5-10 minutes before throwing them in, as they were still a little tough after about 9 hours, by which point the potatoes and squash were falling apart. I'm not sure why that happened, since there seemed to be more than enough liquid left in the mixture, but it could just be that my slow cooker isn't always the best utensil. :-/ I'll definitely be making this again throughout the winter. Thanks!
Sorry, this was one was definately not for us but thanks for giving me a very different recipe quisine to try out. Guess I'm just not a moroccan kind of gal :-)