Lentil Stew With Butternut Squash

• 3 stalks celery, cut into 1/4 inch thick slices
• 1 large onion, chopped (12 oz)
• 1 large butternut squash, peeled, seeded, and cut into 1 inch chunks (2 1/2 lbs)
• 1 (1 lb) bag brown lentils
• 4 cups water
• 1 (14 -14 1/2 ounce) can vegetable broth (1 3/4 cups)
• 1/2 teaspoon dried rosemary
• 1 ounce shaved parmesan cheese (optional) or 1 ounce shaved romano cheese (optional)
• 1/4 cup fresh parsley leaves, chopped

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.

stalks celery, onion, butternut squash, brown lentils, water, vegetable broth, rosemary, parmesan cheese, parsley

Taken from www.food.com/recipe/lentil-stew-with-butternut-squash-416336 (may not work)