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Italian lentil and vegetable stew
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Category |
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Entrees - Maindishes
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Sub
Category |
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None
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Ingredients |
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1 1/2 cups dried lentils, tinsed
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1 1/4 lb. peeled butternut squash, cut into 1-in. chunks (about 3 cups)
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2 cups marinara sauce
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2 cups green beans, cut in half
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1 med. red bell pepper, cut in 1-in. pieces
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1 lrg. potato, peeled and cut in 1-in. chunks
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3/4 cup chopped onion
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1 tsp minced garlic
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1 tbsp extra virgin olive oil
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Instructions |
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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.
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Cover and cook on low 8 to 10 hours until vegetables and lentils are tender. Stir in the oil.
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Serving
Suggestions |
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Serve with grated parmesan
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Originally Submitted
3/3/2009
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