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Submitted by: Eleanor Dionne from Beverly, MA
Originally shared on the web 10/04/2018

1 c. dried lentils, uncooked
3 c. water
2 c. marinara sauce
1 1⁄4 lbs. butternut squash, peeled and cut into 1-inch cubes
1⁄2 lb. green beans, trimmed and cut into 1-inch lengths
1 green pepper, cut into 1-inch squares
1 small potato, peeled and cut into 1-inch cubes
3⁄4 c. onion, chopped
1 t. garlic, minced
1 T. olive oil

Combine lentils and water in a large slow cooker. Add remaining ingredients except olive oil; stir. Cover and cook on low setting for 8 hours, or until lentils and vegetables are tender. At serving time, stir in olive oil; ladle into bowls. Makes 8 servings.

Nutrition Per Serving: 192 calories, 3g fat, 0g sat fat, 0mg cholesterol, 269mg sodium, 34g carbohydrate, 11g fiber, 7g sugars, 9g protein.