Guest guest Posted November 3, 2004 Report Share Posted November 3, 2004 This looks great, Amanda. I think I just found what I'm making for dinner tomorrow night! God's Peace, Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2004 Report Share Posted November 4, 2004 Let us know how it turns out! I was thinking of making it this weekend - yum! Amanda ______________________ Message: 2 Wed, 3 Nov 2004 15:33:17 -0500 <quintmom Re: Slow-Cooker Italian Lentil & Vegetable Stew This looks great, Amanda. I think I just found what I'm making for dinner tomorrow night! God's Peace, Gayle _______________ Check out Election 2004 for up-to-date election news, plus voter tools and more! http://special.msn.com/msn/election2004.armx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2004 Report Share Posted November 10, 2004 I made this over the weekend and thought it turned out pretty yummy! I omitted the bell pepper, and added quite a bit of salt and pepper at the end. It did take the 8 hour cook time, even in my Rival crock that runs hot. It took that long to get the orange lentils I used cooked all the way. Amanda , " Amanda Beckwith " <lovethecold@h...> wrote: > Saw this in woman's day magazine - looks like comfort food to me!! > > Slow-Cooker Italian Lentil & Vegetable Stew > > Serves: 5 > > Prep: 20 min > Cook: 8 to 10 hr on low > > Cost Per Serving (without oil): 59¢ > 1 1/2 cups dried lentils > 1 small butternut squash (1 1/4 lb), peeled, seeded and cut in 1- in. chunks > (about 3 cups) > 2 cups bottled marinara sauce > 8 oz green beans, ends trimmed and beans cut in half (2 cups) > 1 medium bell pepper, cored, cut in 1-in. chunks > 1 large all-purpose potato, peeled and cut in 1-in. chunks > 3/4 cup onion, chopped > 1 tsp minced garlic > 1 Tbsp olive oil (optional for richer taste) > > 1. 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. > > 2. Cover and cook on low 8 to 10 hours or until the vegetables and lentils > are tender. Stir in the oil if desired. Serve in soup plates or bowls. > > Per serving (without oil): 359 cal, 21 g pro, 66 g car, 12 g fiber, 4 g fat > (1 g saturated fat), 0 mg chol, 644 mg sod > > _______________ > Don't just search. Find. Check out the new MSN Search! > http://search.msn.click-url.com/go/onm00200636ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
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