This stew made a wonderful lunch. If you like things spicy, add crushed red pepper.

1 c. 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, with juice
1 T curry powder
1/2 t salt
2 c. 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 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 10-15 minutes until mixture is thoroughly heated and beans are tender.

• Soups and Stews