Slow-Cooker Italian Lentil & Vegetable Stew

[Guest guest]

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

 

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