Recipe finder
Butternut Squash Lentil and Wild Rice Stew
- 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
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
- 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.
- 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