1 cup dried lentils, sorted and rinsed
1 pound butternut squash, peeled and cubed
10 small new red potatoes, cubed
1 onion, chopped
2 cloves garlic, minced
2 14 ounce cans diced tomatoes, undrained
1 tablespoon curry powder
1/2 teaspoon salt
2 cups water
8 ounce package frozen cut green beans, thawed
Combine all ingredients except green beans in a slow cooker. Cover and cook on low for 8 to 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 to 15 minutes until mixture is thoroughly heated and beans are tender. 6 servings.
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