Categories: soup/slowcooker

Ingredients

• 1 cupdry lentils, rinsed and drained
• 1 smalleggplant (12 ounces), peeled and cubed
• 2 14-1/2-ounce cansdiced tomatoes with basil, garlic, and oregano, undrained
• 2 largeonions, coarsely chopped
• 2 mediumyellow summer squash and/or zucchini, halved lengthwise and cut in 1/2-inch-thick slices (about 2 1/2 cups)
• 1 mediumred sweet pepper, seeded and chopped
• 1/2 cupwater
• 1/4 to 1/2 teaspoonground black pepper

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine lentils, eggplant, undrained tomatoes, onions, summer squash, sweet pepper, the water, and black pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

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