Saturday, July 12, 2014

Lentil Stew with Butternut Squash

Meatless Monday was a thing that my "Manly Men" rioted about at first. The idea of no meat was foreign to them. So, they were told if they wanted meat then they had to shop for it and cook it. They did at first, and then relented, saying that shopping was too hard!

Lentil Stew with Butternut Squash is rich in vitamins A and C, butternut squash add a subtle sweetness to this hearty lentil stew. It's one of my favorites because I love lentils, and I don't really care if the "Manly Men" don't like it, they can just tough it out!

 

 Ingredients:

  •  4 LARGE STALKS CELERY, CUT INTO 1/4 -INCH SLICED
  • 1 LARGE ONION { 12 OUNCES }, CHOPPED
  • 1 LARGE BUTTERNUT SQUASH { 2 1/2 POUNDS }, PEELED, SEEDED, AND CUT INTO 1-INCH PIECES
  • 1 POUND BROWN LENTILS
  • 4 CUPS WATER
  • 1 3/4 CUPS VEGETABLE STOCK
  • 1/2 TEASPOON DRIED ROSEMARY
  • 3/4 TEASPOON SALT
  • 1/4 TEASPOON GROUND BLACK PEPPER
  • 1 OUNCE PARMESAN OR PECORINO ROMANO, CHEESE, SHAVED WITH A VEGETABLE PEELER
  • 1/4 CUP LOOSELY PACKED FRESH FLAT LEAFED PARSLEY LEAVES, CHOPPED

Directions:

  1. In a 6-quart slow-cooker bowl, combine celery, onion, squash, lentils, water, stock, rosemary, salt, and pepper. Cover and cook on Low 8 hours.
  2. To serve, spoon stew into serving bowls; top with Pecorino Romano and sprinkle with parsley.