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.
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.