LENTIL STEW WITH BUTTERNUT SQUASH

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Lentil Stew With Butternut Squash image

Good Housekeeping January 2009 This flavorful vegetarian stew is perfect for a heary evening meal. I recommend making savory dumplings to put in the stew. You will NOT be disappointed! It requires a slow cooker, but is so worth the wait.

Provided by BB2011

Categories     Low Cholesterol

Time 8h20m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 9

3 stalks celery, cut into 1/4 inch thick slices
1 large onion, chopped (12 oz)
1 large butternut squash, peeled, seeded, and cut into 1 inch chunks (2 1/2 lbs)
1 (1 lb) bag brown lentils
4 cups water
1 (14 -14 1/2 ounce) can vegetable broth (1 3/4 cups)
1/2 teaspoon dried rosemary
1 ounce shaved parmesan cheese (optional) or 1 ounce shaved romano cheese (optional)
1/4 cup fresh parsley leaves, chopped

Steps:

  • In 4.5- 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 for 8 hours.
  • To serve, spoon lentil stew into serving bowls; top with cheese shavings, and sprinkle with chopped parsley.
  • Makes about 11.5 cups.

Nutrition Facts : Calories 191.9, Fat 0.6, SaturatedFat 0.1, Sodium 17.5, Carbohydrate 37.7, Fiber 14.2, Sugar 4, Protein 11.1

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