'LENTIL STEW WITH BUTTERNUT SQUASH (Wednesday)

Makes about 10 cups
Preparation time: 15 minutes Cooking time: 6 to 7 hours on low
3 ribs thinly sliced celery 1 large chopped onion
1(2 1/2-pound) fresh butternut squash cut into 1-inch chunks or 2 (12-ounce) packages frozen (thawed) butternut squash
1 pound brown lentils, rinsed and picked over
5 cups water
1(14-ounce) can vegetable broth
1 tablespoon fresh chopped or 1/4 teaspoon dried rosemary
IC(Friday)
1/4 teaspoon each salt and freshly ground black pepper
1 ounce shaved (with vegetable peeler) parmesan or Romano cheese
1/4 cup loosely packed chopped parsley leaves
In a 5-quart or larger slow cooker, combine celery, onion, squash, lentils, water, broth, rosemary, salt and pepper. Cover and cook on low 6 to 7 hours. To serve, spoon into serving bowl; top with parmesan shavings and sprinkle with parsley. (Adapted from Good Housekeep-k. ing magazine.)
Per cup: 215 calories, 15 grams protein, 1 gram fat (4 percent calories from fat), 0.5 grams saturated fat, 41 grams a. carbohydrate, 3 milligrams cholesterol, 279 milligrams sodium, 8 grams fiber.