Monday, November 12, 2007

Slow Cookin' Italian Lentil Stew

Here is the recipe for the Italian Lentil Stew I talked about in my slow cookin' post below.

Italian Lentil Stew
serves 6

1 3/4 cups of dried lentils, washed (You can actually use any kind of bean here. Lentils are great but tonight I didn't have any so I used white beans. Garbanzo would work well here too. I also used canned beans and it worked well).
1 small butternut squash, peeled, seeded and cut into 1 inch chunks
1 25 oz jar of pasta sauce
2 cups green beans cut in half
1 small green pepper, diced
1 large russet potato, peeled and diced
1 medium onion, chopped
2 cloves of garlic, chopped
3 cups of water
1 tablespoon olive oil

In a slow cooker, mix all ingredients EXCEPT olive oil. Add 3 cups of water to ingredients.

Cover and cook on low heat setting for 6-8 hours, or till the vegetables and lentils are tender. Add olive oil just before serving.

Serving suggestion: a big salad and warm, crusty garlic bread.

***A few notes: You could alter this to use any veggies you have on hand. To speed up the cooking process use canned instead of dried beans. I put mine on around 11:30 and it was done by 5:00ish easily. Both of my kids loved this. It is very flavorful.

1 comment:

Nuclear Mom said...

Thank you! This is on deck for dinner one night next week! It sounds great.