Italian Lentil & Vegetable Stew (Crock Pot)

Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

This is an easy to make stew with NO-Meat and is made in a crock pot, cook on low for 8 to 10 hours.

Ingredients Nutrition

  • 1 12 cups dried lentils
  • 3 cups water
  • 1 14 lbs butternut squash, peeled, cut into 1 inch chunks
  • 2 cups bottled marinara sauce (such as Classico)
  • 8 ounces green beans, ends trimmed and beans cut in half (canned beans are fine)
  • 1 medium red bell pepper, cut into 1 inch pieces
  • 1 large white potato, peeled and cut into 1 inch chunks
  • 34 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil (preferably extra-virgin)
  • grated parmesan cheese, to serve


  1. Mix lentils and 3 cups water in a 3-quart or larger (slow-cooker) crock pot.
  2. In a large bowl, mix together remaining ingredients EXCEPT olive oil; Place mixed ingredients on top of lentils in crock pot.
  3. Cook on LOW 8 to 10 hours until vegetables and lentils are tender; Stir in olive oil, Serve in soup plates or bowls; Pass the Parmesan cheese at the table.


Most Helpful

This is wonderful and packed full of healthy veggies. We used leftover spaghetti sauce and left out the bell pepper and onions. Because I live in a high altitude area and never know how the beans will behave I soaked the lentiles for a couple of hours before using them--the result was tender lentiles and wonderful soup. We had this with Pumpkin Rye Yeast Bread recipe#94910--the perfect accompaniant. Thanks for sharing this keeper--we will be having this often this winter.

ellie_ October 21, 2004

Pretty good. If I make this again, I will either soak the lentils first or cook them longer (I cooked them close to 10 hours but they were just a tad undercooked I think). I'd add more liquid too. Maybe vegetable broth or beef broth or something.

Jennifer F. September 30, 2013

Great 1 dish recipe. If you're stuck without a stove and want a good meal, do this one!

Kalamazoo Sova September 04, 2010

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