6. Italian Lentil and Vegetable Stew
- 1 1/2 c. dried lentils
- 1 1/4 lb. peeled butternut squash
- 2 c. marinara sauce
- 2 c. green beans
- 1 medium red bell pepper
- 1 large potato
- 3/4 c. chopped onion
- 1 tsp. minced garlic
- 1 tbsp. extra-virgin olive oil
- Serve with: grated Parmesan
Instructions
- 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.
- Cover and cook on low 8 to 10 hours until the vegetables and lentils are tender. Stir in the oil.