Lentil and Vegetable Stew

By dashy_65

Ingredients

• 1 1/2 C. dried lentils
• 3 C. water
• 1 sm. acorn squash peeled, seeded and cut into 1" sq.
• 2 C. Healthy Choice marinara sauce
• 1 med. green bell pepper cut into 1" sq.
• 1 med. baking potato, peeled and cut into 1" sq.
• 1 sm. chopped onion
• 1 t. minced garlic
• 1 (10 oz) frozen green beans
• 1 T. olive oil
• 1/2 C. water (if needed)

Preparation

Step 1

Combine lentils and water in 4 qt. or larger crock pot.

In large bowl, combine squash, marinara sauce, bell pepper, potato, onion and garlic; mix well. Add to crock pot. Stir in breen beans and oil. Cook on low 7 hrs. If too thick stir in water. Cook one more hour until lentils are done. Makes 14 cups (3 1/2 quarts)

117 cal, 1 g fat, 22g carbs, 120 mg sod, 5g fiber