Crock Pot Moroccan Lentil Stew

• 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

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.

dried lentils, butternut squash, red potatoes, onion, garlic, tomatoes, curry powder, salt, white pepper, red pepper, water, green beans

Taken from www.food.com/recipe/crock-pot-moroccan-lentil-stew-333181 (may not work)