Moroccan Lentil Stew

Ingredients

• 1 cup dried lentils, sorted and rinsed
• 1 lb butternut squash, peeled and cubed
• 10 small red potatoes, cubed
• 1 onion, chopped
• 4 garlic cloves, minced

• 2 (14 ounce) cans diced tomatoes, undrained
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon crushed red pepper flakes
• 2 cups water
• 8 ounces frozen cut green beans, thawed

Directions

1. 1

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

2. 2

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

3. 3

   Increase heat to high setting.

4. 4

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