Moroccan Lentil Stew

slow cook in a crockpot.

• Ready In: 8 hrs
• 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  teaspoon cumin
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper
• 1⁄8 teaspoon crushed red pepper flakes
• 2  cups water
• 2  tablespoons lemon juice
• 8  ounces  frozen cut green beans, thawed

Directions

1. Combine all ingredients except green beans in a 4-5 quart slow cooker.
2. Cover and cook on low for 7-8 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.
5. If you have a new, hotter cooking crockpot, cook on low for 6-8 hours until lentils and potatoes are tender.
6. If the recipe is 'mush' you cooked it too long. And always season food to taste.
7. The crockpot mutes spices, so you may need to add more curry powder and cumin before you serve it.