Source(google.com.pk)
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(s) (1 pound) brown lentils
4 cup(s) water
1 can(s) (14 to 14 1/2 ounces) vegetable broth
1/2 teaspoon(s) dried rosemary
Salt and pepper
1ounce(s) Parmesan or Romano cheese, shaved with vegetable peeler
1/4 cup(s) loosely packed fresh parsley leaves, chopped
Directions
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.
I agree with another reviewer, that the squash was done WAY before the lentils, I tried it at the 4.5 hour mark - the squash was mushy and the lentils were hard. Also there was not enough liquid, I dumped a lot more vegetable broth in to make it more soupy and less like a dense lump. Too many leftovers for the 2 of us. Not my favorite.
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I made this two nights ago and I agree with comment by roxyamber. It was thick and heavy, nothing like the picture. It had a fairly good taste, but cooking time was several hours too long. Probably the only nutrient left in it was fiber and vit A. The C was probably long gone. I think maybe 4 or 5 hours but not 8 hours in a slow cooker on low. This may do better over the stove and cooked less. Liked the combination of vegetables. May try it again and cook on stove top. Can't believe it was tested 3 times in the test kitchen. Prob
I made this yesterday and there is plenty for leftovers tonight. It was really yummy. The only thing I did different was to add extra veggie broth in the beginning instead of so much water... also I added additional broth at the end of the cooking time because the majority of it was soaked up. I think this is just personal preference though...
My husband and I thoroughly enjoyed this hearty stew. Not only is it delicious but it's healthy as well. This recipe is easy to follow and the ingredients are readily available.
Ingredients
8 cup(s) water
4 medium carrots, cut into 1/4-inch slices
4 medium stalks celery, cut into 1/4-inch slices
1 small onion, chopped
2 bay leaves
1/2 teaspoon(s) dried thyme
Salt
Ground black pepper
1 whole(s) (3 1/2-pound) chicken
3cup(s) egg noodles, uncooked
Directions
In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.
While noodles cook, remove and discard skin, fat, and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup to serve.
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