Categories: chili, chowder, stew

Ingredients

• 1 1/2 cups dried lentils
• 3 cups water
• 1 small acorn squash (about 1 1/4 lb.), peeled, seeded and cut into 1-inch pieces
• 2 cups marinara sauce
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium baking potato, cut into 1-inch pieces
• 1 small onion, chopped
• 1 tsp. minced garlic
• 1 (10 oz.) pkg. frozen cut green beans
• 1 Tbsp. olive oil

Directions

1. Combine lentils and 3 cups water in a 4-quart or larger slow cooker.
2. In a large bowl, combine squash, marinara sauce, bell pepper, potato, onion, and garlic; mix well. Add to slow cooker.
3. Cook on low 7 hours; add green beans and oil. If too thick, stir in 1/2 cup water. Cook 1 more hour or until lentils and vegetables are done.

4. makes about 14 cups

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