Italian Lentil & Vegetable Stew (crock Pot)

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 5
• 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 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

Recipe

• 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.