Moroccan Lentil Stew

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Moroccan Lentil Stew

1 cup dried lentils, sorted and rinsed

1 lb. butternut squash, peeled and cubed

10 small new red potatoes, cubed

1 onion, chopped

2 cloves garlic, minced

2-14 oz. cans diced tomatoes, undrained

1 Tbsp. curry powder

1/2 tsp. salt

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. Stir

in thawed green beans, cover and cook for 10-15 minutes until mixture is

thoroughly heated and beans are tender. 6 servings

Calories: 270

Fat: 1 gram

Sodium: 500 mg

 

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