Beef and Lentil Slow-Cooker Stew

Today was a crock pot day.  I love being able to throw everything into the slow cooker and come home to a cozy house, smelling of cooked food.  Prep is minimal, especially if you buy stew beef (I had an extra section of the roast, so I cut that into chunks instead) and do the chopping of the veggies the night before.

We have a big crock pot, and the stew filled it up.  It makes 6 very large servings (and only 5 points!)-- hearty and delicious.  Austin was skeptical since he is not a lentil fan, but the lentils were soft and didn't open up, so even he ate it up!

Beef and Lentil Slow-Cooker Stew

	1 onion, chopped
	1 clove garlic, minced
	1 large uncooked zucchini, diced (I couldn't find zucchini, so I used two smaller yellow squash)
	16 oz uncooked lean beef round, cut into 1-inch chunks, or 1 pound
	1/2 tsp dried oregano, crushed
	14 1/2 oz canned diced tomatoes, undrained
	1 Tbsp canned tomato paste
	3/4 cup dry lentils
	4 cup canned beef broth
	1 tsp table salt
	1/4 tsp black pepper
	1/4 cup basil, fresh, slivered

Instructions

• Place all ingredients, except basil, in a 5-quart or larger slow cooker; stir well. Cook on LOW setting for 6 to 7 hours.
  
• Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yields about 1 1/2 cups per serving. 5 points a serving.