Vegetable Lentil Soup Recipe | Recipe Finder

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6servings
255minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Carbohydrates, Cellulose
Vitamins	A, B₁, B₂, B₃, C, P
Minerals	Zinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

4 cups vegetable broth
3 cups cubed peeled butternut squash
1 cup dried lentils, rinsed
1 cup chopped carrot
1 cup chopped onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (9 ounces) frozen cut green beans

Instructions Jump to Ingredients ↑

In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 4 hours or until lentils are tender.
Stir in the tomatoes and beans. Cover and cook on high for 30 minutes or until beans are heated through. Yield: 6 servings.

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