Vegetarian

Crockpot Moroccan lentil stew is for Dinner.

Crockpot Moroccan lentil stew takes 30 minutes to prepare.

Crockpot Moroccan lentil stew takes 480 minutes to cook.

Crockpot Moroccan lentil stew makes 6 servings.

The ingredients for Crockpot Moroccan lentil stew are:

* 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 tsp. cumin
* 1/2 tsp. salt
* 1/8 tsp. white pepper
* 1/8 tsp. crushed red pepper
* 2 cups water
* 2 Tbsp. lemon juice
* 1-2 tsp. curry powder
* 8 oz. pkg. frozen cut green beans, thawed

Here is how you make Crockpot Moroccan lentil stew:

Combine all ingredients except lemon juice, 2 tsp. curry powder, and green beans in a 4-5 quart slow cooker (doubling the recipe will just fit a 5 qt if you reduce the potatoes). Cover and cook on low for 7-8 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting. Stir in lemon juice mixed with the second amount of curry powder, and thawed green beans. Cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.Divide into 6 portions for lunch, or 4-6 for dinner.Number of Servings: 6Recipe submitted by SparkPeople user MARIAHWG.

The nutritional information for Crockpot Moroccan lentil stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 193.1

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 268.6 mg
• Total Carbs: 39.6 g
• Dietary Fiber: 7.7 g
• Protein: 7.7 g

The dietary needs meet for Crockpot Moroccan lentil stew is Vegan