Enjoy a hearty stew made using potatoes, lentils, and butternut squash - a slow cooked dinner.
Moroccan Lentil Stew
- Prep Time 30 min
- Total 10 hr 30 min
- Ingredients 9
- Servings 6
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*
Instructions
-
Step1In 3 1/2- to 4-quart slow cooker, combine all ingredients except green beans; stir gently to mix.
-
Step2Cover; 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.
-
Step3Before 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.
Nutrition
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;Tips from the
Pillsbury Kitchens
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