Sunday, January 31, 2010

Recipe of the week: Lentil Stew with Butternut Squash

photo: James Baigrie

Mom pointing me in the direction of this recipe.
She said is was very good.
Mom's are ALWAYS right.

2 1/2 cups water
1 cup (or more) vegetable stock
1 cup (or more) celery cut into 1/4 inch slices
1/2 of a large butternut squash (about a pound) cut into large 1 1/2 inch cubes
1/2 of a large onion chopped
1 leek cut into large chunks (don't forget to clean the dirt in between layers!)
1 generous of cup lentils (I used a mix of red and Spanish brown)
Dried Rosemary... a couple of hefty teaspoons
Sea Salt & Pepper

For serving:
Fresh Parmesan (shave into curls or use whatever you have!)

Literally the easiest recipe ever..... Throw all the ingredients into a slow cooker on low for 8 hours! BOOM BABY, YOU HAVE A WARM HEARTY STEW!

Make sure you have enough liquid. And season generously with fresh pepper!! YUM YUM.


Ladle stew into bowls, crack some fresh pepper, and curl some parmesan over the top. Be adventurous and dip a french baguette in the broth, OH BABY OH BABY, IT WILL WARM YOU UP IN A JIF!

No comments:

Post a Comment