Ingredients
1 1/2 cups dried lentils
1 1/4 lb. butternet squash, cut in 1-inch chunks (about 3 cups)
2 cups bottled marinara sauce
8 oz. green beans, ends trimmed and cut in half (about 2 cups)
1 medium red bell pepper, cut in 1-inch pieces
1 large all-purpose potato, washed well and cut in 1-inch chunks
3/4 cup chopped onion
1 tsp minced garlic
1 T olive oil, preferably extra-virgin
Directions
Mix lentils and 3 cups water in 3-quart low-cooker. In a large bowl, mix remaining ingredients except olive oil and place ingredients on lentils.
Cover and cook on low 8 to 10 huors until the vegetables and lentils are tender. Stir in olive oil.
Serve in soup plates or bowls with Parmesan cheese.
Servings: 5
Prep time: Prep time about 20 minutes; cook time 8 to 10 hours
Nutrient Value per serving: (if available)
calories: 383
fat: 7 g
saturated fat: 1 g
protein: 21 g
carbohydrate: 66 g
fiber: 12 g
sodium: 644 mg
cholesterol: 0 mg
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