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Italian Lentil & Vegetable Stew (Crock Pot)

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“This is an easy to make stew with NO-Meat and is made in a crock pot, cook on low for 8 to 10 hours.”
READY IN:
8hrs 20mins
SERVES:
5
UNITS:
Metric

Ingredients Nutrition

  • 354.88 ml dried lentils
  • 709.77 ml water
  • 566.99 g butternut squash, peeled, cut into 1 inch chunks
  • 473.18 ml bottled marinara sauce (such as Classico)
  • 226.79 g green beans, ends trimmed and beans cut in half (canned beans are fine)
  • 1 medium red bell pepper, cut into 1 inch pieces
  • 1 large white potato, peeled and cut into 1 inch chunks
  • 177.44 ml chopped onion
  • 4.92 ml minced garlic
  • 14.79 ml olive oil (preferably extra-virgin)
  • grated parmesan cheese, to serve

Directions

  1. Mix lentils and 3 cups water in a 3-quart or larger (slow-cooker) crock pot.
  2. In a large bowl, mix together remaining ingredients EXCEPT olive oil; Place mixed ingredients on top of lentils in crock pot.
  3. Cook on LOW 8 to 10 hours until vegetables and lentils are tender; Stir in olive oil, Serve in soup plates or bowls; Pass the Parmesan cheese at the table.

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