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Lentil Stew With Butternut Squash

Here’s a hearty vegetarian slow-cooker meal that’s packed with fiber and low in sodium.
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Ingredients

11½ Cups Or 8 Main-Dish Servings

  • 3 large stalks celery cut into ¼-inch-thick slices
  • 1 large onion 12 ounces, chopped
  • 1 large butternut squash 2½ pounds, peeled, seeded, and cut into 1-inch chunks
  • 1 bag 1 pound brown lentils
  • 4 cups water
  • 1 can 14½ ounces vegetable broth
  • ½ teaspoon rosemary
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ounce parmesan or romano cheese shaved with vegetable peeler
  • ¼ cup loosely packed fresh parsley leaves chopped

Instructions

  • In 4½- to 6-quart slow-cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, salt, and pepper.
  • Cover slow cooker with lid, and cook as manufacturer directs on Low for 8 hours.
  • To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley.
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Course Crockpot / Slow cooker
Cuisine Italian
Diets Vegetarian