Italian Lentil & Vegetable Stew (Crock Pot)

• 1 1/2 cups dried lentils
• 3 cups water
• 1 1/4 lbs butternut squash, peeled, cut into 1 inch chunks
• 2 cups bottled marinara sauce (such as Classico)
• 8 ounces green beans, ends trimmed and beans cut in half (canned beans are fine)
• 1 medium red bell pepper, cut into 1 inch pieces
• 1 large white potato, peeled and cut into 1 inch chunks
• 3/4 cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon olive oil (preferably extra-virgin)
• grated parmesan cheese, to serve

1. Mix lentils and 3 cups water in a 3-quart or larger (slow-cooker) crock pot.
2. In a large bowl, mix together remaining ingredients EXCEPT olive oil; Place mixed ingredients on top of lentils in crock pot.
3. Cook on LOW 8 to 10 hours until vegetables and lentils are tender; Stir in olive oil, Serve in soup plates or bowls; Pass the Parmesan cheese at the table.

dried lentils, water, butternut squash, marinara sauce, green beans, red bell pepper, white potato, onion, garlic, olive oil, parmesan cheese

Taken from www.food.com/recipe/italian-lentil-vegetable-stew-crock-pot-101942 (may not work)