Italian Lentil & Vegetable Stew (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 5 |
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This is an easy to make stew with NO-Meat and is made in a crock pot, cook on low for 8 to 10 hours. Ingredients:
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 white 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 |
Directions:
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.
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