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Provençale Lentil and Vegetable Stew

Serves 4-5.

1-1/2 cups lentils
3 cups water
1-1/4 lb. butternut squash, peeled and cut into 1/2-inch chunks
2 cups favorite marinara sauce (bottle, can or homemade)
8 oz. green beans, trimmed and cut in half
1 red bell pepper, cored, seeded and cut into 1-inch chunks
1 large potato, peeled and cut into 1/2-inch chunks
3/4 cup chopped onion
1 teaspoon minced garlic

1. Mix the water and lentils in the slow cooker.

2. Toss the squash, green beans, red pepper, potato, onion, garlic and marinara sauce together in a mixing bowl. Place this mixture on top of the lentils.

3. Cover and cook on low for 8-10 hours.

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