Combine all ingredients except lemon juice, 2 tsp. curry powder, and green beans in a 4-5 quart slow cooker. Cover and cook on low for 7-8 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting. Stir in lemon juice mixed with the second amount of curry powder, and thawed green beans. Cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. 6 servings
If you have a new hotter cooking crockpot cook on low for 6-8 hours until lentils and potatoes are tender. If the recipe is 'mush' you cooked it too long. And always season food to taste. Since, as I have explained before, the crockpot mutes spices, so you may need to add more curry powder and cumin before you serve it.
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|Serving Size: 1 Recipe (1527g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 36 (3%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 68mg||2 %|
|Potassium 4467.6mg||118 %|
|Total Carbohydrate 224.6g||66 %|
|Dietary Fiber 86.4g||346 %|
|Sugars, other 138.2g|
|Protein 69.4g||99 %|
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Calories per serving: 1171
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