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Ingredients Jump to Instructions ↓

  1. 3 large stalks celery , cut into 1/4-inch thick slices

  2. 1 large (12-ounce) onion , chopped

  3. 1 large (2 1/2-pound) butternut squash , peeled, seeded, and cut into 1-inch chunks

  4. 1 bag(s) (1 pound) brown lentils

  5. 4 cup(s) water

  6. 1 can(s) (14 to 14 1/2 ounces) vegetable broth

  7. 1/2 teaspoon(s) dried rosemary Salt and pepper

  8. 1 ounce(s) Parmesan or Romano cheese , shaved with vegetable peeler

  9. 1/4 cup(s) loosely packed fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. 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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