Guest guest Posted April 19, 2008 Report Share Posted April 19, 2008 This has become my favorite veggie stew. It's very filling and sticks with you a long time. I ended up adding extra water because it got too thick and tried to scorch. The lentils and squash just dissolve with the long cooking time. Mary 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 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 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2008 Report Share Posted April 19, 2008 Mary, Your recipe for Moroccan Lentil Stew sounds intriguing. I'm a music teacher and often teach right up until dinner time, so slow cooker meals are my salvation. Could you tell us what type of lentils you use in this recipe. Are they the brown lentils or are they the red ones that dissolve into nothing. I think which kind one uses would make a difference in the outcome of the dish. Thanks in advance. Kathy M. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2008 Report Share Posted April 19, 2008 Thanks, Mary for an easy to follow and tasty recipe. To increase its nutritional value and Moroccan authenticity, add a slice or two of organic lemon (must be organic as you leave the peel on) when you add the green beans, with or without some finely chopped young carrots and add a big fistful of finely chopped coriander/cilantro leaf for the last 2-3 minutes of cooking. This also lightens the stew if people don't want such a rib-sticker as you describe.... Wishing you all well, Jenny , " threefatesfiber " <maryl4 wrote: > > > This has become my favorite veggie stew. It's very filling and sticks > with you a long time. I ended up adding extra water because it got > too thick and tried to scorch. The lentils and squash just dissolve > with the long cooking time. > > Mary > > > 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 > 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 > > 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. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2008 Report Share Posted April 19, 2008 Hi Kathy I used red lentils while a friend of mine used brown lentils. In both cases they dissolved into the stew. A shorter cooking time might help preserve the texture or add cooked lentils with the green beans. Take care, Mary , Kathryn Morey <kathy.morey wrote: > > Mary, > Your recipe for Moroccan Lentil Stew sounds intriguing. I'm a music > teacher and often teach right up until dinner time, so slow cooker > meals are my salvation. Could you tell us what type of lentils you > use in this recipe. Are they the brown lentils or are they the red > ones that dissolve into nothing. I think which kind one uses would > make a difference in the outcome of the dish. Thanks in advance. > > Kathy M. > Quote Link to comment Share on other sites More sharing options...
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