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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	523.56 Kcal (2192 kJ)
Calories from fat	46.7 Kcal
		% Daily Value*
Total Fat	5.19g	8%
Cholesterol	5.9mg	2%
Sodium	721.43mg	30%
Potassium	1459.98mg	31%
Total Carbs	85.21g	28%
Sugars	6.99g	28%
Dietary Fiber	38.11g	152%
Protein	35.16g	70%
Vitamin C	15.8mg	26%
Iron	10.5mg	58%
Calcium	221.1mg	22%

Amount Per 100 g
Calories	94.42 Kcal (395 kJ)
Calories from fat	8.42 Kcal
		% Daily Value*
Total Fat	0.94g	8%
Cholesterol	1.06mg	2%
Sodium	130.11mg	30%
Potassium	263.3mg	31%
Total Carbs	15.37g	28%
Sugars	1.26g	28%
Dietary Fiber	6.87g	152%
Protein	6.34g	70%
Vitamin C	2.9mg	26%
Iron	1.9mg	58%
Calcium	39.9mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

10.1

Points
11

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free,
high fiber

Bad Points

High in Sodium

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