"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Italian Lentil and Vegetable Stew - Crockpot Recipe

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This recipe for Italian Lentil and Vegetable Stew - Crockpot, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups dried lentils
11/4 lb. butternut squash, cut in 1-in. chunks - about 3 cups
2 cups jarred pasta sauce
8 oz. green beans, end trimmed and bean cut in half - about 2 cups
1 medium red bell pepper, cut into 1" chunks
1 large potato, peeled and cut in 1" chunks
3/4 chopped onion
1 tsp. minced garlic
1 T oil
Serve with parmesan cheese.

Directions:
Directions:
Mix lentils and 3 cups water in a 3 qt. or larger slow cooker. In a large bowl, mix remaining ingredients and then place on lentils. Cover and cook on low 8 - 10 hours until the vegetables and lentils are tender. Stir in oil. Serve with parmesan cheese.

Personal Notes:
Personal Notes:
Serve this stew with a some hearty bread and you have a complete protein.

 

 

 

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