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Moroccan Lentil Stew on www.tasteandtellblog.com

Is there an ingredient that you see others using that you have never used before? I’m sure that if you are a food blogger, or if you read food blogs, you’ll come across strange or exotic ingredients quite often. But I know there are plenty of ingredients out there that are everyday ingredients for some people, that I have never had. Maybe it’s because I’m not as familiar with them because I didn’t grow up eating it. Although I love to try new recipes, I do tend to stick with ones that have familiar ingredients and taste profiles. But every once in awhile, I do like to try out something new.

Now I know probably 90% of you have had lentils before. They are not a strange or exotic ingredient. But up until I made this stew, I had never had lentils before. It’s crazy that in the hundreds, (or maybe even thousands), of recipes that I’ve made or eaten in my lifetime, not one of them that I can think of has had lentils. And now I’m wondering why I didn’t branch out and try them sooner!

This stew is super easy, like most slow cooker meals are. And it’s healthy and vegetarian! And although I really liked this, I liked it even better as leftovers. The liquid did absorb a lot more as it sat overnight, but if you could always add more water or even some chicken or vegetable stock. But it was hearty and filling, and wonderful eaten with a nice slice of crusty bread!

Moroccan Lentil Stew
adapted from Pillsbury Good For You Meals February 1999

Serves 6+

1 cup dried lentils
1 (1-lb.) 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-oz) can diced tomatoes, undrained
3 teaspoons curry powder
1/2 teaspoon salt
2 cups water
1 (8-oz) pkg. frozen green beans, thawed

In a 3 1/2-4 quart slow cooker, combine all ingredients except green beans; stir gently to mix. Cover; cook on low for 6-8 hours or on high for 4-5 hours or until lentils and potatoes are tender.

During the last 15 minutes of cooking time, increase setting to high. Stir in green beans; coon an additional 10 to 15 minutes or until beans are tender.

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11 Responses to Moroccan Lentil Stew

  1. Rosa's Yummy Yums says:

    Flavorful and healthy, yummy!



  2. Gretchen Noelle says:

    This sounds kinda tasty! Favorite flavors here. I hope I remember to get everything for it!

  3. Barbara says:

    Butternut squash and lentils together is a super idea! Looks really good….and healthy!

  4. Grace says:

    welcome to the world of lentil-lovers–you'll never escape. 🙂

  5. kat says:

    Its so good you finally tried lentils! They make for some great winter meals!

  6. The Mediocre Cook says:

    As far as I can recall I have never had lentils either. But that will absolutely be corrected one of these days. Glad you liked them… in fact I don't think I have ever heard anything bad about lentils..

  7. Mary says:

    This looks wonderful and would be a terrific, more healthy supper to keep holiday excess in check.

  8. Abby says:

    Lentils were new to me, too, until I tried one of Melissa Clark's recipes. We loved it!

    And anything in the slow-cooker is No. 1 in my life.

  9. eatme_delicious says:

    This sounds like such a delicious, healthy and easy meal! My favourite lentils are red split lentils because they break down completely mmm.

  10. SKM says:

    I found this on the Soup Chick’s website and wow … confession: I totally screwed up the recipe (I thought I had potatoes and didn’t. Thought I had curry powder and ended up using some stuff from Pampered Chef.), but despite the SNAFUs, I thought this was incredible.

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