Crockpot Moroccan Lentil Stew

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Registered: 03-19-2003
Crockpot Moroccan Lentil Stew
Mon, 05-23-2005 - 3:38pm
Crockpot Moroccan Lentil Stew

Lentils, potatoes, and squash simmer in your crockpot for a delicious meatless stew.

  • 1 cup dried lentils, sorted and 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. white pepper
  • 1/8 tsp. crushed red pepper
  • 2 cups water
  • 8 oz. pkg. 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.

BabyFoot.jpg picture by cl-daisy526