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Home > Crockpot Meals > Crockpot Stew Recipes > Lentil Stew with Butternut Squash Recipe

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.

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