Italian Lentil & Vegetable Stew (Crock Pot) - cooking recipe

Ingredients

1 1/2 cups dried lentils
3 cups water
1 1/4 lbs butternut squash, peeled, cut into 1 inch chunks
2 cups bottled marinara sauce (such as Classico)
8 ounces 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
3/4 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil (preferably extra-virgin)
grated parmesan cheese, to serve

Preparation

Mix lentils and 3 cups water in a 3-quart or larger (slow-cooker) crock pot.
In a large bowl, mix together remaining ingredients EXCEPT olive oil; Place mixed ingredients on top of lentils in crock pot.
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.