Recipes

Heart-Healthy Lentil Stew - Italian Style

By Patty Bertke

1 ½ c. dried lentils (red or brown)
1 ¼ lb. butternut squash, cut into 1-inch chunks (about 3 cups)
2 cups marinara sauce (bottled or homemade)
8 oz. green beans, ends trimmed and cut
1 medium red bell pepper, seeded, cut into one-inch pieces (or use any other color pepper except green)
1 large potato peeled and cut into one-inch chunks
¾ c. chopped onion
1 tsp. minced garlic
1 Tbsp olive oil

Mix lentils and three cups of water in a three-quart crock pot.  In a large bowl, combine remaining ingredients except olive oil.  Place this liquid – minus the olive oil – on top of lentils.

Cover and cook on low for eight to 10 hours.  Check that veggies and lentils are tender.  Stir in the oil.

Serve with parmesan cheese.