Moroccan Lentil Stew

[Guest guest]

* Exported from MasterCook *

Moroccan Lentil Stew

Recipe By :

Serving Size : 6 Preparation Time :0:15

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried lentils -- rinsed

1 1-pound butternut squash -- peeled, cut into 3/4-inch cubes

8 small new red potatoes -- cut into 3/4-inch cubes

1 medium onion -- chopped

1 28-ounce can Progresso® Crushed Tomatoes -- undrained

3 teaspoons curry powder

1/2 teaspoon salt

2 cups water

1 8-ounce package Green Giant® Harvest Fresh Frozen Cut Green Beans --

thawed

In 3½ to 4-quart Crock-Pot® slow cooker, combine all ingredients except green

beans; stir gently to mix. Cover; cook on low setting for 8 to 10 hours or on

high setting for 5 to 6 hours or until lentils and potatoes are tender.

During last 15 minutes of cooking time, increase setting to high. Stir in

green beans; cook an additional 10 to 15 minutes or until beans are tender.

6 (1½-cup) servings.

Source:

" Pillsbury #216, Good For You Meals; page 31 "

Copyright:

" © 1999 The Pillsbury Company "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 147 Calories; 1g Fat (3.1% calories

from fat); 10g Protein; 28g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

187mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0

Fat.

Serving Ideas : Accompany bowlfuls of piping hot stew with pita bread and tea.

NOTES : Ingredient Info: Curry powder is a ground blend of over 20 spices,

herbs and seeds that is popular in Indian cooking. Some common additions to

curry powder are chiles, cinnamon, coriander, cumin, saffron and turmeric. The

yellow color of curry powder comes from ground turmeric.

Kitchen Tip: Place the frozen green beans in the refrigerator to thaw while

the slow cooker cooks the stew.

Dietary Exchanges: 3 starch; 2 vegetable OR 3 carbohydrate; 2 vegetable

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0