Italian Lentil and Vegetable Stew

By lindybug

Ingredients

• 1 1⁄2 cups dried lentils, rinsed
• 1 1⁄4 lb peeled butternut squash, cut in 1-in. chunks (about 3 cups)
• 2 cups marinara sauce
• 2 cups green beans, cut in half
• 1 medium red bell pepper, cut in 1-in. pieces
• 1 large potato, peeled and cut in 1-in. chunks
• 3 ⁄4 cup chopped onion
• 1 tsp minced garlic
• 1 Tbsp extra-virgin olive oil
• Serve with: grated Parmesan

Preparation

Step 1

1. Mix lentils and 3 cups water in a 3-qt or larger slow-cooker. In a large bowl, mix remaining ingredients except olive oil; place on lentils.

2. Cover and cook on low 8 to 10 hours until the vegetables and lentils are tender. Stir in the oil.