Vegetable Lentil Soup

10 ingredients
2 steps

Ingredients

  • 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)

Directions

  1. 1
    Place first eight ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.
  2. 2
    Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

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