Italian Lentil and Vegetable Stew

Courtesy of Diane Davidson of St. Joe, MI
1½ cups dried lentils, sorted and rinsed
3 cups water
24 oz jar marinara sauce or about 2 cups
1 small butternut squash (1¼ lb) peeled, seeded and cut into 1” chunks - about 3 cups
8 oz green beans, ends trimmed and cut in half – about 2 cups
1 large red bell pepper, cored and cut into chunks
1 large all purpose potato, cut into 1” chunks
1 medium onion, chopped
1 tsp garlic chopped
1 Tbsp Italian seasoning blend

Place lentils in a 3 quart or larger slow-cooker. Place all vegetables on top of lentils, add seasoning, water and marinara sauce. Cover and cook on low 8-10 hours or until the vegetables and lentils are tender. Stir so that lentils and vegetables are mixed. Serve in soup plates or bowls. Serves 5-8.


Italian Lentil & Vegetable Stew

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