Crockpot Recipe: Moroccan Lentil Squash Stew

This is the perfect fall one-pot dinner, with hearty fall veggies like squash and potatoes paired with warm lentils and curry. It has loads of flavor, and can be put on to cook in the morning, and you'll have dinner hot and ready when evening comes!

Moroccan Lentil Squash Stew
(Serves 6-8.)

Ingredients:

1 cup dried lentils, sorted and rinsed
1 lb. butternut squash, peeled and cubed
10 small new red potatoes, scrubbed and halved
1 medium yellow onion, diced
2 garlic cloves, grated
2 cans (14 oz size) diced tomatoes, with juice
1 Tbsp curry powder
1/2 tsp salt
2 cups water
1 pkg (8 oz) frozen cut green beans, thawed (or fresh, cut and steamed for 10 minutes)

Ingredients:

• Combine all ingredients EXCEPT green beans in crockpot, stirring gently.
• Cover and cook on LOW for 8 to 9 hours or until lentils are tender.
• Add green beans during last 30 minutes of cooking time, stirring to combine.