Butternut Squash, Lentil and Wild Rice Stew | Midwest Living
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Butternut Squash, Lentil and Wild Rice Stew

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Butternut Squash, Lentil and Wild Rice Stew

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  • Makes: 6 servings
  • Prep 30 mins
  • Cook 7 hrs to 8 hrs on low-heat setting or 3 1/2 to 4 hours on high-heat setting

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Ingredients

  • 2 pounds butternut squash
  • 1 large onion, chopped (1 cup)
  • 2 stalks celery, sliced (1 cup)
  • 1 cup dry lentils, rinsed and drained
  • 2/3 cup wild rice, rinsed and drained
  • 4 cups reduced-sodium chicken broth
  • 2 10 1/2 - ounce can condensed French onion soup
  • 1 1/2 cups water
  • 1 teaspoon dried thyme, crushed
  • 3/4 teaspoon ground white or black pepper
  • 1/4 cup snipped fresh Italian (flat-leaf) parsley
  • 3 tablespoons dry sherry or dry vermouth (optional)

Directions

  1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces. In a 5- to 6-quart slow cooker, combine squash, onion, celery, lentils and wild rice. Stir in broth, onion soup, water, thyme and pepper.
  2. Cover slow cooker; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Just before serving, stir parsley and, if you like, dry sherry into mixture in slow cooker. Makes 6 main-dish servings.

Nutrition Facts

(Butternut Squash, Lentil and Wild Rice Stew)

Servings Per Recipe 6, sodium (mg) 1112, Potassium (mg) 916, Fat, total (g) 2, fiber (g) 15, carb. (g) 56, iron (mg) 4, pro. (g) 16, calcium (mg) 121, cal. (kcal) 293, sugar (g) 9, vit. C (mg) 33, vit. A (IU) 134, Thiamin (mg) 0, Folate (µg) 222, chol. (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 5, Riboflavin (mg) 0, sat. fat (g) 1

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