Ingredients
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3 cups water
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1 1/4 lbs butternut squash, peeled, cut into 1 inch chunks
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2 cups bottled marinara sauce (such as Classico)
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8 ounces green beans, ends trimmed and beans cut in half (canned beans are fine)
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1 medium red bell pepper, cut into 1 inch pieces
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3/4 cup chopped onion
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1 teaspoon minced garlic
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1 tablespoon olive oil (preferably extra-virgin)
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grated parmesan cheese, to serve
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1 large white potato, peeled and cut into 1 inch chunks
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1 1/2 cups dried lentils
Instructions
- Mix lentils and 3 cups water in a 3-quart or larger (slow-cooker) crock pot.
- In a large bowl, mix together remaining ingredients EXCEPT olive oil; Place mixed ingredients on top of lentils in crock pot.
- Cook on LOW 8 to 10 hours until vegetables and lentils are tender; Stir in olive oil, Serve in soup plates or bowls; Pass the Parmesan cheese at the table.