Crock Pot Moroccan Lentil Stew

1. Combine all ingredients except green beans in a 3-4 quart slow cooker.

2. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.

3. Increase heat to high setting.

4. Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.

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Nutrient	Quantity
Total fats	3.5646 g
Protein	25.517 g
Carbohydrates	136.041 g
Energy	583.4244 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3456 g
Water	1774.692 g
Aspartic acid	3.3801 g
Calcium, Ca	530.844 mg
Lutein + zeaxanthin	1459.814 g
Fiber, total dietary	27.5346 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	21898.7523 g
Niacin	11.1507 mg
Vitamin A, RAE	2666.8095 g
Arginine	1.3452 g
Riboflavin	0.7105 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0161 g
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	5.2246 g
Sodium, Na	131.5974 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0062 g
Total lipid (fat)	3.5646 g
Manganese, Mn	3.2783 mg
Fructose	9.7569 g
Proline	0.825 g
Fatty acids, total saturated 16:0	0.4325 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	3.4375 g
Choline, total	97.7052 mg
Sugars, total	46.0396 g
Serine	1.0363 g
Fatty acids, total saturated 10:0	0.001 g
Fatty acids, total saturated 18:0	0.087 g
Vitamin B-6	1.9489 mg
Selenium, Se	11.3019 g
Ash	10.1163 g
Fatty acids, total saturated 18:1 undifferentiated	0.8593 g
Pantothenic acid	5.8042 mg
Phenylalanine	0.935 g
Copper, Cu	1.4497 mg
Betaine	2.2012 mg
Thiamin	1.2478 mg
Methionine	0.2634 g
Iron, Fe	12.5217 mg
Carbohydrate, by difference	136.041 g
Phosphorus, P	608.6116 mg
Folate, total	357.2065 g
Tocopherol, gamma	0.0724 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 22:1 undifferentiated	0.0009 g
Alanine	0.9226 g
Valine	0.9893 g
Fatty acids, total saturated 18:2 undifferentiated	0.9567 g
Glycine	0.8365 g
Carotene, alpha	4360.4436 g
Glucose (dextrose)	11.139 g
Fatty acids, total saturated 14:0	0.0465 g
Zinc, Zn	3.4759 mg
Isoleucine	0.8222 g
Fatty acids, total polyunsaturated	1.304 g
Leucine	1.3667 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	53287.0128 IU
Folate, DFE	357.2065 g
Tryptophan	0.1924 g
Vitamin C, total ascorbic acid	277.6166 mg
Phytosterols	24.165 mg
Galactose	0.0132 g
Fatty acids, total polyunsaturated 18:1 c	0.5507 g
Fatty acids, total saturated 6:0	0.0024 g
Starch	1.9958 g
Tyrosine	0.6141 g
Vitamin K (phylloquinone)	164.1559 g
Fatty acids, total saturated	0.5873 g
Histidine	0.5127 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	0.8743 g
Threonine	0.8042 g
Folate, food	357.2065 g
Cryptoxanthin, beta	15744.2099 g
Vitamin E (alpha-tocopherol)	11.1443 mg
Magnesium, Mg	338.1986 mg
Lysine	1.2924 g
Potassium, K	3779.8249 mg
Cystine	0.452 g
Fluoride, F	44.8512 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Onion	1	64	14.944	0.16
Tomato	2 cans	124.1379	27.5262	1.0795
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Water	2 cups	0	0	0
Garlic Clove	4	17.88	3.9672	0.06
white pepper	0 teaspoon	0.888	0.2058	0.0064
green bean	8 ounces	70.3067	15.8077	0.499
red potato	10	0	0	0
red pepper flake	0 teaspoon	0	0	0
lentil	1 cup	81.62	17.0478	0.4235
butternut squash	1 lb	204.1168	53.025	0.4536