Lentil Stew with Butternut Squash - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Rich in vitamins A and C, butternut squash adds a subtle sweetness to this hearty, slow-cooker lentil stew.
Ingredients
- 3 large stalks celery
- 1 large onion
- 1 large butternut squash
- 1 bag brown lentils
- 4 c. water
- 1 can vegetable broth
- 1/2 tsp. dried rosemary
- salt and pepper
- 1 oz. Parmesan or Romano cheese
- 1/4 c. loosely packed fresh parsley leaves
Instructions
- In 4 1/2- 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 8 hours.
- To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Makes about 11 1/2 cups.
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