Crockpot Italian Lentil and Vegetable Stew good old recipe

[Guest guest]

Crockpot Italian Lentil and Vegetable Stew

 

1 1/2 cups dried brown  lentils

1 small butternut squash, peeled seeded and cut in 1-in. chunks, about 3 cups

2 cups bottled marinara or spaghetti sauce

2 cups green beans, ends trimmed and cut in half

1 medium bell pepper, cored cut in 1-inch chunks

1 large  potato, peeled and cut in 1-inch chunks

3/4 cup onion, chopped

1 teaspoon or tablespoon minced garlic

1 tablespoon olive oil (optional for richer taste)

 

Mix lentils and 3 cups water in a 3-quart or larger slow-cooker. In a large

bowl, mix remaining ingredients except olive oil; place on lentils. 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.