Slow Cooker Moroccan Lentil Squash Stew

1 cup dried lentils, sorted and rinsed
1 lb. butternut squash, peeled and cubed
10 small new red potatoes, scrubbed and halved
1 medium yellow onion, diced
2 garlic cloves, grated
2 cans (14 oz size) diced tomatoes, with juice
1 Tbsp curry powder
1/2 tsp salt
2 cups water
1 pkg (8 oz) frozen cut green beans, thawed

Combine all ingredients EXCEPT green beans in crockpot, stirring gently.
Cover and cook on LOW for 8 to 9 hours or until lentils are tender.
Add green beans during last 30 minutes of cooking time, stirring to combine.
Will serve 6 to 8.