Lunch: Lentil Stew with Butternut Squash
Rich in vitamins A and C, butternut squash adds a subtle sweetness to this hearty, slow-cooker lentil stew.
Ingredients
3 large stalks celery
1 large onion
1 large butternut squash
1 bag brown lentils
4 c. water
1 can vegetable broth
1/2 tsp. dried rosemary
salt and pepper
1 oz. Parmesan or Romano cheese
1/4 c. loosely packed fresh parsley leaves
Instructions
In 4 1/2- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Makes about 11 1/2 cups.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
