Ingredients

• 3 cups of cubed peeled butternut Squash
• 1 cup chopped carrots
• 1 cup chopped Shallots
• 1 cup of dried lentils, rinsed
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 can Italian diced tomatoes
• 2 cups green beans (frozen or fresh)

Directions:

1. Place the first 8 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. Enjoy!