Lentil Stew with Butternut Squash Recipe
This Lentil Stew with Butternut Squash recipe makes approximately 11 cups.
What You Need
3 large celery stalks, sliced 1/4-inch
1 large onion, chopped
1 large butternut squash, peeled, seeded, cut into 1-inch chunks
1 pound brown lentils
4 cups water
1 (14-oz.) can vegetable broth
1/2 teaspoon dried rosemary
Salt and pepper
1 ounce Parmesan or Romano cheese, shaved
1/4 cup loosely packed fresh parsley leaves, chopped
What To Do
1. combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a 4.5- to 6-quart crockpot.
2. Cover; cook on low for 8 hours.
3. Spoon into serving bowls, then top each with shaved cheese and sprinkled parsley.
Return to Crockpot Stew Recipes index
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