Crock Pot Moroccan Lentil Stew - cooking recipe

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

Preparation

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.