Lentil Stew With Butternut Squash
Here’s a hearty vegetarian slow-cooker meal that’s packed with fiber and low in sodium.
Ingrediënten
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
Instructies
- 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.
--------------------------------------------------------------------------------------------------
