Curried Lentil Stew
2 cups Red Potatoes cubed (peel on or off, but I prefer on)
1 cup dried lentils, sorted and rinsed
1 lb butternut or acorn squash, peeled and cubed
1/2 lb carrots cubed
1 yellow onion, diced
3 cloves of garlic, minced
1 large can of diced tomatoes (or 2 small)
1 1/2 tbsp curry powder
1 tsp cumin
1 tsp black pepper
1/2 tsp salt (optional - I omit because of the canned tomatoes, but add if I use fresh tomatoes)
2 cups water (approximately - enough to cover, but not overwhelm)
Mix all of the ingredients together in the crock pot, and cook on low for 6-8 hours depending on your crock pot. You don't want this to get mushy, you want it to retain some structure.
Sometimes I add some raisins in the last hour of cooking for some extra flavor and texture.
You can serve it with a little sour cream, yogurt or just some chopped green onion for