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Title: Vegetable Lentil Soup
Categories: Squash, Beans, Vegetables, Herbs
Yield: 6 servings

3 c Cubed peeled butternut
- squash
1 c Chopped carrots
1 c Chopped onion
1 c Dried lentils, rinsed
2 cl Garlic; minced
1 ts Dried oregano
1 ts Dried basil
4 c Vegetable broth
14 1/2 oz Can Italian diced tomatoes;
- undrained
8 oz Frozen, cut green beans

Place the first 8 ingredients in a 5-qt. slow cooker.
Cook, covered, on low until lentils are tender, about 4
hours.

Stir in tomatoes and beans. Cook, covered, on high until
heated through, about 30 minutes.

Mark Morgan, Waterford, Wisconsin

Makes: 6 servings (about 2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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