Late Autumn Stew

This is a super-healthy, super-tasty soup that I made for dinner today. Great vegetarian dish and great for the cold weather. I served it with homemade 50% wheat bread. Makes six-eight servings.

• 1 1/2 cups dried lentils
• 5 cups water
• 2 vegetable bullion cubes
  
• 1 1/4 lbs butternut squash, peeled, cut into 1 inch chunks
• 2 cups marinara sauce
• 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 tablespoon minced garlic
• 1 tablespoon olive oil (preferably extra-virgin)
• grated parmesan cheese, to serve

Directions

1. Mix lentils and 5 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 and sprinkle with parmesan cheese