Italian Lentil & Vegetable Stew
Submitted by: Marsha
Preparation Time: 20 min.
Cooking Time: 8-10 hr. on low
Serving Size: 5 servings
Ingredients

1 1/2 cups dried lentils, rinsed
1 1/4 lb. peeled butternut squash, cut in 1" chunks (about 3 cups)
2 cups marinara sauce
2 cups green beans, cut in half
1 medium red bell pepper, cut in 1" pieces
1 large potato, peeled and cut in 1" chunks
3/4 cup chopped onion
1 tsp. minced garlic
1 tbsp. extra-virgin olive oil
Serve with: grated parmesan


Directions

Mix lentils and 3 cups water in a 3-qt. or larger slow-cooker. In a large bowl, mix remaining ingredients except olive oil; place on lentils. Cover and cook on low 8 to 10 hours until the vegetables and lentils are tender. Stir in the oil.

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