Italian Lentil and Vegetable Stew

  • 1.5 cups dried lentils
  • 3 cups water
  • 1.25 lbs butternut squash, peeled and cut into chunks about 1 inch in size
  • 2 cups marinara sauce
  • 8 oz green beans (ends trimmed)
  • 1 medium red bell peper, cut into 1 inch pieces
  • 1 large white potato, peeled and cut into chunks
  • 3/4 cup onion, chopped
  • 1 tsp garlic, minced
  • 1 Tbsp olive oil

Mix lentils and water in a slow cooker. Add remaining ingreients except olive oil. Cook on low for 8-10 hours until vegetables and lentisl are tender. Stir in olive oil.

Adapted from food.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: