Ingredients
* 3 C. (1-inch pieces) peeled dark-orange sweet potatoes
* 1 1/2 C. baby carrots
* 1 sm. onion, finely chopped
* 3/4 C. dried lentils, sorted, rinsed
* 2 tsp. olive oil
* 1 Tbs. curry powder
* 1 tsp. ground cumin
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 tsp. finely chopped gingerroot
* 1 clove garlic, finely chopped
* 1 14-oz. can vegetable broth
* 2 C. frozen cut green beans, thawed
* 1/2 C. plain fat-free yogurt
Directions

In slow cooker, mix sweet potatoes, carrots, onion and lentils. In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper gingerroot and garlic; Cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker. Stir. Cover; cook on Low heat setting 5 to 6 hours. Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes or until green beans are crisp-tender. Serve topped with yogurt.