First off, I’ve got to warn you that this is not pretty food. It’s brownish and kind of mushy and just doesn’t look all that appetizing. But a nice layer of shredded Parmesan on top makes all the difference, and the combination of flavors is really nice on a cold winter day.

Lentil Stew with Butternut Squash

3 stalks celery (I skipped this. I always skip celery. If anyone would like to explain to me the benefits of adding crunchy, stringy water to anything, I’m listening.)
1 large onion, chopped
2 1/2 pounds butternut squash (I used 1 1/2 squash), peeled and cut into 1″ chunks
1 pound brown lentils
4 cups water
14 oz vegetable broth
1/2 teaspoon dried rosemary
salt and pepper
shredded Parmesan

Combine everything but the cheese. Bring to a boil, reduce heat, and simmer 45-60 minutes, til lentils and squash are soft. (The original recipe instructed to combine all in a crockpot and cook on low for 8 hours.)

Spoon into bowls and top with cheese.

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