Lentil Stew With Butternut Squash |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. To serve, spoon lentil stew into serving bowls; top with cheese shavings, and sprinkle with chopped parsley.
3. Makes about 11.5 cups.
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