Lentil and Vegetable Stew

I cannot wait for the weather to cool down.  Winter is my favorite time of the year because I get to see my family members who are out of town and I can also enjoy my stews without sweating.  I loved adding squash varieties into my stews, so find your favorite squash that is in season and add them in to make the stew much more hearty.  The following is my favorite Lentil and Vegetable Stew crock pot recipe.  I hope you will like it too.  

Ingredients:

2 cups dry lentils

32 oz low sodium vegetable broth

2 (16 oz) cans of chopped tomatoes (no salt added)

2 cups peeled and chopped acorn squash, pumpkin, butternut squash, or even sweet potatoes

1 cup chopped carrot

1 cup chopped onion

1 cup chopped celery

1 Tbsp dried parsley

2 Tbsp dried basil

1/4 garlic powder

Add pepper to taste

Crock Pot Directions:

1. Rinse the dry lentils.

2. Pour all the ingredients into a crock pot and set it on low heat and let it cook for 4 to 6 hours or until everything is tender.   

Note:  I usually start the crock pot before I go to bed and dish it out in the morning so it is ready for me to eat when I come home for dinner.  

Stovetop Directions:

1. Rinse the dry lentils.

2. Pour all the ingredients into a soup pot and let it simmer for 45-50 minutes or until everything is tender.  You will need to stir occasionally.