1 1/2 cups
1 1/4 lbs
butternut squash, peeled, cut into 1 inch chunks
bottled marinara sauce
( such as Classico)
green beans, ends trimmed and beans cut in half
( canned beans are fine)
red bell pepper, cut into 1 inch pieces
white potato, peeled and cut into 1 inch chunks
( preferably extra-virgin)
grated parmesan cheese, to serve
- Mix lentils and 3 cups water in a 3-quart or larger (slow-cooker) crock pot.
- In a large bowl, mix together remaining ingredients EXCEPT olive oil; Place mixed ingredients on top of lentils in crock pot.
- 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.