Crockpot Moroccan Lentil Stew

• 1 cup dried lentils, sorted and rinsed


• 1 lb. butternut squash, peeled and cubed
  
• 10 small new red potatoes, cubed
  
• 1 onion, chopped
  
• 4 cloves garlic, minced
  
• 2 (14 oz.) cans diced tomatoes, undrained
  
• 1 Tbsp. curry powder
  
• 1/2 tsp. salt
  
• 1/8 tsp. white pepper
  
• 1/8 tsp. crushed red pepper
  
• 2 cups water
  
• 8 oz. pkg. frozen cut green beans, thawed

Combine all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting.