Lentil Stew with Butternut Squash | Recipe Finder

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8servings
480minutes
285calories

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Lentil Stew with Butternut Squash

Source: www.delish.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Cellulose
Vitamins	A, B₂, B₃, B₉, B₁₂, C, P
Minerals	Selenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

3 large stalks celery , cut into 1/4-inch thick slices
1 large (12-ounce) onion , chopped
1 large (2 1/2-pound) butternut squash , peeled, seeded, and cut into 1-inch chunks
1 bag(s) (1 pound) brown lentils
4 cup(s) water
1 can(s) (14 to 14 1/2 ounces) vegetable broth
1/2 teaspoon(s) dried rosemary
Salt and pepper
1 ounce(s) Parmesan or Romano cheese , shaved with vegetable peeler
1/4 cup(s) loosely packed fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

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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