SLOW COOKER MEATLESS MAIN DISH

LENTIL STEW WITH BUTTERNUT SQUASH

INGREDIENTS

Two Large celery stalks cut into rounds

One Large onion chopped

1 Large butternut squash, peeled, seeded, and cut into 1 inch chunks

One Bag brown lentils (16OZ)

Four cups water

1 Can vegetable broth

½ Teaspoon dried rosemary

Salt to taste

Pepper to taste

1-ounce Parmesan or Romano cheese shaved with a vegetable peeler

¼ Cup loosely packed fresh parsley leaves, chopped

DIRECTIONS

1. In four ½-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, ¾-teaspoon salt, and ¼-teaspoon black pepper.  Cover slow cooker with lid and cook as manufacturer directs on low setting 8 hours.

Makes about 11 cups