Ingredients
1
cup dried lentils, rinsed
1
(1-lb.) butternut squash, peeled, cut into 3/4-inch cubes
8
small new red potatoes, cut into 3/4-inch cubes
1
medium onion, chopped
1
(28-oz.) can crushed tomatoes, undrained
3
teaspoons curry powder
1/2
teaspoon salt
2
cups water
1
(8-oz.) pkg. frozen cut green beans in a pouch, thawed, drained*
Preparation
In 3 1/2- to 4-quart slow cooker, combine all ingredients except green beans; stir gently to mix.
Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until lentils and potatoes are tender.
Before serving, stir in thawed green beans. Increase heat to high setting; cover and cook an additional 10 to 15 minutes or until beans are tender.
