Lentil Stew With Butternut Squash

1. 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. 2

   To serve, spoon lentil stew into serving bowls; top with cheese shavings, and sprinkle with chopped parsley.

* Per serving · 4 servings · Values may vary.

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