Moroccan Lentil Stew (Crock Pot)

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Moroccan Lentil Stew

 

1 cup dried lentils, sorted and rinsed

1 lb. butternut squash, peeled and cubed

10 small new red potatoes, cubed

1 onion, chopped

2 cloves garlic, minced

2-14 oz. cans diced tomatoes, undrained

1 Tbsp. curry powder

1/2 tsp. salt

2 cups water

8-oz. pkg. frozen cut green beans, thawed

 

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

Cover and cook on low for 8-10 hours until lentils, squash, and

potatoes are tender when tested with knife. Increase heat to high

setting. Stir in thawed green beans, cover and cook for 10-15 minutes

until mixture is thoroughly heated and beans are tender. 6 servings