3 large celery ribs, cut in 1/4 inch slices
1 large onion, chopped
1 (2-1/2 lb) butternut squash, peeled, seeded, and cut
into 1-inch chunks
1 (1 lb) dried brown lentils
4 cups water
1 (14 1/2 oz) can vegetable broth
1/2 tsp dried rosemary
3/4 tsp Salt
1/4 tsp freshly ground black pepper
(1 oz) Parmesan or Romano cheese, shaved
1/4 cup chopped fresh parsley leaves
1. In a 4-1/2 to 6 quart slow cooker, combine celery, onion, squash, lentils, water, broth, rosemary, salt and black pepper. Cover and cook on LOW 8 hours.
2. To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle
with chopped parsley.
Yield: about 11-1/2 cups total.
Serving Size: About 1-1/2 cups per serving
Weight Watchers SmartPoints = 7
Calories 285, Total Fat 2g, Saturated Fat 1g, Carbs 51g, Cholesterol 3mg, Sodium 420mg,
Fiber 20g, Protein 20g