Lentils, potatoes, and squash simmer in your crockpot for a delicious meatless stew

Ingredients

1	cup dried lentils, sorted and rinsed
1	lb. butternut squash, peeled and cubed
10	small red potatoes, cubed
1	onion, chopped
4	cloves garlic, minced
28	oz diced tomatoes, undrained (2 cans)
1	tbsp. curry powder
1/2	tsp. salt
1/8	tsp. white pepper
1/8	tsp. crushed red pepper
2	cups water
8	oz. frozen cut green beans, thawed

Directions

1. 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.
   
   
2. Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender
   
   

Categories

Beans, Soup, Moroccan, Slow Cook, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol High in dietary fiber High in manganese High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C