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Crock Pot Moroccan Lentil Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.517
Energy (kCal)583.4244
Carbohydrates (g)136.041
Total fats (g)3.5646
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 1 cup sorted rinsed dried 81.62 17.0478 6.8992 0.4235
    butternut squash 1 lb peeled cubed 204.1168 53.025 4.5359 0.4536
    red potato 10 cubed - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    tomato 2 cans diced undrained 124.1379 27.5262 6.4768 1.0795
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    salt 1/2 teaspoon - - - -
    white pepper 1/8 teaspoon 0.888 0.2058 0.0312 0.0064
    red pepper flake 1/8 teaspoon crushed - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    green bean 8 ounces cut thawed 70.3067 15.8077 4.1504 0.499

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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