Ingredients for 12 servings:
1. 3 stalks celery, cut into 1/4 inch thick slices
2. 1 large onion, chopped (12 oz)
3. 1 large butternut squash, peeled, seeded, and cut into 1 inch chunks (2 1/2 lbs)
4. 1 (1 lb) bag brown lentils
5. 4 cups water
6. 1 (14 -14 1/2 ounce) can vegetable broth (1 3/4 cups)
7. 1/2 teaspoon dried rosemary
8. 1 ounce shaved parmesan cheese or 1 ounce shaved romano cheese
9. 1/4 cup fresh parsley leaves, chopped
Directions:
1. 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.
2. To serve, spoon lentil stew into serving bowls; top with cheese shavings, and sprinkle with chopped parsley.
3. Makes about 11.5 cups.