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Italian Lentil and Vegetable Stew

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 ounces green beans -- ends trimmed and cut in half -- (2 cups)
1 medium bell pepper -- cored cut in 1-inch chunks
1 large all-purpose potato -- peeled and cut in 1-inch chunks
3/4 cup onion -- chopped
1 teaspoon minced garlic
1 tablespoon olive oil (optional for richer taste)


Mix lentils and 3 cups water in a 3-quart or larger slow cooker. In a large bowl, mix remaining ingredients except olive oil; place on lentils.

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.

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