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Italian lentil and vegetable stew Recipe

   
 

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     Italian lentil and vegetable stew

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 1/2 cups dried lentils, tinsed
1 1/4 lb. peeled butternut squash, cut into 1-in. chunks (about 3 cups)
2 cups marinara sauce
2 cups green beans, cut in half
1 med. red bell pepper, cut in 1-in. pieces
1 lrg. potato, peeled and cut in 1-in. chunks
3/4 cup chopped onion
1 tsp minced garlic
1 tbsp extra virgin olive oil
 

Instructions
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.
Cover and cook on low 8 to 10 hours until vegetables and lentils are tender. Stir in the oil.
Serving Suggestions
Serve with grated parmesan


Originally Submitted
3/3/2009





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