Nothing says healthy like this soup, perfect for vegetarians and those watching their weight. Butternut squash and lentils make it filling, while herbs and other veggies round out the flavor.
—MARK MORGAN WATERFORD, WI
PREP: 15 MIN. • COOK: 4 1/2 HOURS • MAKES: 6 SERVINGS (ABOUT 2 QUARTS)
3 cups cubed peeled butternut squash
1 cup chopped carrot
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)
1. Place first eight ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.
2. Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.