Lentil Stew with Butternut Squash

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Rich in vitamins A and C, butternut squash adds a subtle sweetness to this hearty, slow-cooker lentil stew. From Good Housekeeping (via RealAge) - http://www.realage.com/recipefinder/lentil-stew-butternut-squash-recipes?click=recipe_sr.
Ingredients
3 large stalks celery, cut into 1/4-inch thick slices
1 large (12 ounce) onion, chopped
1 large (2 1/2 pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
1 bag (1 pound) brown lentils
4 cups water
1 can / 14 ounces homemade vegetable broth
1/2 teaspoon dried rosemary
Salt and pepper
1 ounce Parmesan or Romano cheese, shaved with vegetable peeler (optional)
1/4 cup loosely packed fresh parsley leaves, chopped
 
Directions
1. 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.
2. To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Makes about 11 1/2 cups.
 
Notes:
8 servings, 285 calories per serving.

FOR AN ADDED NUTRITIONAL BOOST -
1.) TOAST THE SEEDS
Toast the butternut squash seeds just like pumpkin seeds.  Nice sprinkled on a salad to accompany the stew.

2.) SPROUT SOME LENTILS
Sprout a handful of lentils 3 days in advance to make a crunchy topping for the soup - I prefer this to the cheese - or accompanying sald . 

Soak your dried lentils in water for 8 to 14 hours.  After soaking, rinse the lentils thoroughly.. Put them in a jar covered with a cloth.  Rinse them well every 8 to 12 hours, draining the water thoroughly before returning them to the jar. After about 3 days, try eating a few lentils, which should now have about 1/2-inch sprouts. If you would like the sprouts to be a bit more tender, continue the process for another day. 

Finish the sprouting process by giving your lentils a final rinse and then cover them with a cloth and placing them in the refrigerator. You should eat sprouted lentils within about 2 weeks to ensure freshness. - http://www.ehow.com/how_4430691_sprout-lentils.html

- Made on 16 Oct 2009 in slow cooker, with sprouts and toasted seeds on a side salad.  This one was a hit with everyone.

Categories:
Dish   SoupCooking Time   more than 2 hours
Features   High-Fiber, Vegetarian




paterbabe

Member since Jul 2009

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