Italian Lentil & Vegetable Stew (Crock Pot)

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.

• Ready In: 8 hrs 20 mins
• Serves: 5

Ingredients

• 1 1⁄2 cups dried lentils
• 3  cups water
• 1 1⁄4 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
• 3⁄4 cup  chopped onion
• 1  teaspoon  minced garlic
• 1  tablespoon olive oil (preferably extra-virgin)
•  grated parmesan cheese, to serve

Directions

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.