Lentil Stew with Butternut Squash (crock pot)

By devogirl

Rich in vitamins A and C, butternut squash adds a subtle sweetness to this hearty, slow-cooker lentil stew.

Calories 285
Total Fat 2g
Saturated Fat 1g
Cholesterol 3mg
Sodium 420mg
Total Carbohydrate 51g
Dietary Fiber 20g
Sugars --
Protein 20g
Calcium --

Ingredients

• 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 pound brown lentils
• 4 cups water
• 1 can (14oz) vegetable broth
• 1/2 teaspoon dried rosemary
• Salt and pepper
• 1 ounce Parmesan or Romano cheese, shaved with vegetable peeler
• 1/4 cup loosely packed fresh parsley leaves, chopped

Details

Servings 8
Preparation time 20mins
Cooking time 28mins

Preparation

Step 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.