This is a hearty, delicious and inexpensive stew that’s full of nutrition.
Note: I didn’t have lentils on hand when I made this stew, so I substituted chickpeas. I also threw the green beans in straight from the freezer. It was excellent and the kids loved it! I served it with crusty bread to soak up the juices, and also added a dab of butter to the stew at the end for a bit of fat. I imagine you could substitute sweet potatoes for the butternut squash if you can’t find it in your store.
Slow Cooker Moroccan Lentil Squash Stew
1 cup dried lentils, sorted and rinsed
1 lb. butternut squash, peeled and cubed
10 small new red potatoes, scrubbed and halved
1 medium yellow onion, diced
2 garlic cloves, grated
2 cans (14 oz size) diced tomatoes, with juice
1 Tbsp curry powder
1/2 tsp salt
2 cups water
1 pkg (8 oz) frozen cut green beans, thawed
Combine all ingredients EXCEPT green beans in crockpot, stirring gently.
Cover and cook on LOW for 8 to 9 hours or until lentils are tender.
Add green beans during last 30 minutes of cooking time, stirring to combine.
Will serve 6 to 8.