Lentil Stew With Butternut Squash - cooking recipe

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

Preparation

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.