Low Sodium Moroccan Lentil Stew
I made this last week, YUM!
Lentils, potatoes, and squash simmer in your crockpot for a delicious meatless stew.
Prep Time: 30 minutes
Cook Time: 7 hours, 30 minutes
Total Time: 7 hours, 60 minutes
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 (look for no salt added!)
1 Tbsp. curry powder
1 tsp. cumin
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. crushed red pepper
2 cups water
2 Tbsp. lemon juice
1-2 tsp. curry powder
8 oz. pkg. frozen cut green beans, thawed
Preparation:
Combine all ingredients except lemon juice, 2 tsp. curry powder, and green beans in a 4-5 quart slow cooker. Cover and cook on low for 7-8 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting. Stir in lemon juice mixed with the second amount of curry powder, and thawed green beans. Cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. 6 servings
If you have a new hotter cooking crockpot cook on low for 6-8 hours until lentils and potatoes are tender. If the recipe is 'mush' you cooked it too long. And always season food to taste. Since, as I have explained before, the crockpot mutes spices, so you may need to add more curry powder and cumin before you serve it.
Lentils, potatoes, and squash simmer in your crockpot for a delicious meatless stew.
Prep Time: 30 minutes
Cook Time: 7 hours, 30 minutes
Total Time: 7 hours, 60 minutes
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 (look for no salt added!)
1 Tbsp. curry powder
1 tsp. cumin
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. crushed red pepper
2 cups water
2 Tbsp. lemon juice
1-2 tsp. curry powder
8 oz. pkg. frozen cut green beans, thawed
Preparation:
Combine all ingredients except lemon juice, 2 tsp. curry powder, and green beans in a 4-5 quart slow cooker. Cover and cook on low for 7-8 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting. Stir in lemon juice mixed with the second amount of curry powder, and thawed green beans. Cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. 6 servings
If you have a new hotter cooking crockpot cook on low for 6-8 hours until lentils and potatoes are tender. If the recipe is 'mush' you cooked it too long. And always season food to taste. Since, as I have explained before, the crockpot mutes spices, so you may need to add more curry powder and cumin before you serve it.
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Replies
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Thanks for this! Progresso's Lentil soup has been a weakness of mine for many years and I've cut back lately due to the salt. I'm anxious to try your healthier alternative! Plus - the no preservatives aspect is superb!:happy:0
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This sounds great. Thanks.0
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Yum - this sounds great! I love lentil soup and Moroccan flavored food so I need to try this out0
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This sounds great. I'm always on the lookout for veggie crockpot recipes (as so many have meat in them!). Thanks for sharing0
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This sounds great. I'm always on the lookout for veggie crockpot recipes (as so many have meat in them!). Thanks for sharing
I have a few meatless crockpot recipes if you want me to share them with you ...0 -
thanks0
This discussion has been closed.
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