Italian Lentil & Vegetable Stew

1-1/2 cups dried lentils
1 small butternut squash (1 1/4 lb.) peeled, seeded and cut in 1-in. chunks (about 3 cups)
2 cups bottled marinara sauce
8 ounces green beans -- ends trimmed and cut in half (2 cups)
1 medium bell pepper -- cored cut in 1-inch chunks
1 large all-purpose potato -- peeled and cut in 1-inch chunks
3/4 cup onion -- chopped
1 teaspoon minced garlic
1 tablespoon olive oil (optional for richer taste)

Prep: 20 min.
Cook: 8 to 10 hours on low
Mix lentils and 3 cups water in a 3-quart or larger slow-cooker. In a large bowl, mix remaining ingredients except olive oil; place on lentils. Cover and cook on low 8 to 10 hours or until the vegetables and lentils are tender. Stir in the oil if desired. Serve in soup plates or bowls.
Per serving (without oil); 359 cal, 21 g pro, 66 g car, 12 g fiber, 4 g fat (1 g saturated fat), 0 mg chol, 644 mg sod

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