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Moroccan Lentil Stew

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  • Prep 30 min
  • Total 10 hr 30 min
  • Ingredients 9
  • Servings 6
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Enjoy a hearty stew made using potatoes, lentils, and butternut squash - a slow cooked dinner.
By Pillsbury Kitchens
Updated May 6, 2024
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Ingredients

  • 1 cup dried lentils, rinsed
  • 1 (1-lb.) butternut squash, peeled, cut into 3/4-inch cubes
  • 8 small new red potatoes, cut into 3/4-inch cubes
  • 1 medium onion, chopped
  • 1 (28-oz.) can crushed tomatoes, undrained
  • 3 teaspoons curry powder
  • 1/2 teaspoon salt
  • 2 cups water
  • 1 (8-oz.) pkg. frozen cut green beans in a pouch, thawed, drained*

Steps

  • 1
    In 3 1/2- to 4-quart slow cooker, combine all ingredients except green beans; stir gently to mix.
  • 2
    Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until lentils and potatoes are tender.
  • 3
    Before serving, stir in thawed green beans. Increase heat to high setting; cover and cook an additional 10 to 15 minutes or until beans are tender.

Tips from the Pillsbury Kitchens

  • tip 1
    * To quickly thaw green beans, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Information

270 Calories, 1g Total Fat, 13g Protein, 53g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
270
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
530mg
22%
Total Carbohydrate
53g
18%
Dietary Fiber
15g
60%
Sugars
8g
Protein
13g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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