Crock Pot Moroccan Lentil Stew

I found this recipe on about.com originally, but it didn't have the nutritional information included. We *love* this recipe. The stew has a real kick, is easy to throw together in the morning, and is really satisfying.

• Ready In: 9 hrs 30 mins
• Serves: 6

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

Directions

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.