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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 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)



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.


YIELD: 5 Servings

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