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Crockpot Moroccan Lentil Stew Recipe

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This recipe for Crockpot Moroccan Lentil Stew, by , is from One Community One Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. crushed red pepper
2 cups water
8 oz. pkg. frozen cut green beans, thawed

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Prep Time: 30 minutes Cook Time: 9 hours
Personal Notes:
Personal Notes:
Lentils, potatoes, and squash simmer in your crockpot for a delicious meatless stew.

 

 

 

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