Italian Lentil & Vegetable Stew (Crock Pot)

Recipe by Barb G.
READY IN: 8hrs 20mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 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
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DIRECTIONS

  • 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.
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