ITALIAN LENTIL & VEGETABLE STEW (CROCK POT)

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Italian Lentil & Vegetable Stew (Crock Pot) image

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.

Provided by Barb G.

Categories     Stew

Time 8h20m

Yield 5 serving(s)

Number Of Ingredients 11

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

Steps:

  • Mix lentils and 3 cups water in a 3-quart or larger (slow-cooker) crock pot.
  • In a large bowl, mix together remaining ingredients EXCEPT olive oil; Place mixed ingredients on top of lentils in crock pot.
  • 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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