Crock Pot Moroccan Lentil Stew
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.
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INGREDIENTS
Nutrition- 1
- 1lb butternut squash, peeled and cubed
- 10small red potatoes, cubed
- 1
- 4
- 2
- 1tablespoon curry powder
- 1⁄2teaspoon salt
- 1⁄8teaspoon white pepper
- 1⁄8teaspoon crushed red pepper flakes
- 2cups water
- 8ounces frozen cut green beans, thawed
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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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