Braised Lentil and Vegetable Medley

• 1 1 1/4-pound butternut squash
• 1 teaspoon olive oil
• 8 ounces medium brown (cremini) or button mushrooms, quartered
• 1 medium red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 medium garlic cloves, minced
• 3 1/2 cups Vegetable Broth (page 53) or commercial low-sodium vegetable broth
• 1/2 teaspoon dried oregano, crumbled
• 1/4 teaspoon pepper
• 1/2 cup uncooked lentils, sorted for stones and shriveled lentils, rinsed, and drained
• 3/4 cup uncooked instant brown rice

1. Using a vegetable peeler, peel the squash.
2. Cut in half lengthwise with a large, sharp knife, discarding the seeds and strings.
3. (Be careful; the squash is very hard and can slip.)
4. Cut crosswise into 1/2-inch slices.
5. Set aside.
6. In a large saucepan, heat the oil over medium heat, swirling to coat the bottom.
7. Cook the mushrooms, bell pepper, onion, and garlic for 3 to 4 minutes, or until the bell pepper is tender-crisp and the onion is soft, stirring occasionally.
8. Stir in the squash.
9. Cook for 2 to 3 minutes, or until the squash is slightly golden brown on the edges.
10. Stir in the broth, oregano, and pepper.
11. Increase the heat to medium high and bring to a simmer, stirring occasionally.
12. Stir in the lentils.
13. Reduce the heat and simmer, covered, for 30 to 35 minutes, or until the lentils and vegetables are tender, stirring occasionally.
14. Stir in the rice.
15. Return to a simmer and simmer, covered, for 10 minutes, or until the rice is tender.
16. Put all the ingredients except the rice in a 3 1/2- or 4-quart slow cooker.
17. Cook on high for 2 1/2 to 3 1/2 hours or on low for 7 1/2 to 9 1/2 hours.
18. Stir in the rice.
19. Cook on either setting for 30 minutes, or until the lentils, vegetables, and rice are tender.
20. You can substitute 4 cups of your favorite winter squash, such as acorn, golden acorn, buttercup, or hubbard, for the butternut squash.
21. If you prefer to use zucchini or yellow summer squash, youll need about 1 pound.
22. (Per serving)
23. Calories: 246
24. Total fat: 2.5g
25. Saturated: 0.5g
26. Trans: 0.0g
27. Polyunsaturated: 0.5g
28. Monounsaturated: 1.0g
29. Cholesterol: 0mg
30. Sodium: 36mg
31. Carbohydrates: 48g
32. Fiber: 12g
33. Sugars: 8g
34. Protein: 12g
35. Calcium: 85mg
36. Potassium: 938mg
37. 3 starch
38. 1 vegetable
39. 1/2 very lean meat

butternut squash, olive oil, brown, red bell pepper, onion, garlic, vegetable broth, oregano, pepper, uncooked lentils, brown rice

Taken from www.epicurious.com/recipes/food/views/braised-lentil-and-vegetable-medley-392042 (may not work)