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    Moroccan Lentil Stew


    Source of Recipe


    Pillsbury's Good For You Meals

    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 Tbs 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

 

 

 


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