My Intro....

[Guest guest]

Hello everyone! I've just joined this list, and I'm looking forward to it

(thanks to the two who pointed it out to me *GRIN*). My name is JJ and I

live near Richmond, VA (work in Richmond as a Vet Tech). I am looking for

veg crockpot recipes (especially ones that can go for 8-10 hours or longer

without turning to mush) since work is getting really busy and it's been hot

and humid here. I really don't want to use my oven.

 

I don't have a favorite crockpot recipe yet, but we did try this one the

other night. I think it would be good with sweet potatoes too! As for the

olive oil...I forgot to add it in our first bowls and it was wonderful, and

it was even better when we added the oil in the second!

 

 

 

 

* Exported from MasterCook *

 

Italian Lentil and Vegetable Stew - Crockpot

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dried lentils

3 cups water

1 small butternut squash -- peeled seeded and cut into 1 "

chunks (about 1 1/4 lbs, 3 cups)

2 cups bottled marinara sauce

8 ounces green beans -- ends trimmed and beans cut in half (2

cups)

1 medium red bell pepper -- cored and cut in 1 " chunks

1 large all-purpose potato -- cut and peeled in 1 " chunks

3/4 cup chopped onions

1 teaspoon minced garlic

1 tablespoon extra-virgin olive oil

 

Mix lentils and water in a 3-quart slow cooker. In a large bowl, mix

remaining ingredients except olive oil, place on lentils.

 

Cover and cook on low 8-10 hours or until the vegetables and lentils are

tender. Stir in the oil. Serve in soup plates or bowls.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 420 Calories; 4g Fat (7.4% calories

from fat); 21g Protein; 84g Carbohydrate; 26g Dietary Fiber; 0mg

Cholesterol; 29mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1

Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0