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STEW: Italian Lentil & Vegetable Stew

Source of Recipe

Woman's Day


List of Ingredients

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 marinara sauce, jarred or bottled
8 ounces green beans, ends trimmed and beans cut in half (2 cups)
1 medium bell pepper, cored, cut in 1-in chunks
1 large potato, peeled and cut in 1-in. chunks
3/4 cup onion, chopped
1 teaspoon minced garlic
1 tablespoon olive oil (optional for richer taste)



Recipe

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