Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living

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Recipe Summary test

prep:
30 mins
cook:
7 hrs
total:
7 hrs 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

293 calories; fat 2g; cholesterol 2mg; saturated fat 1g; carbohydrates 56g; insoluble fiber 15g; sugars 9g; protein 16g; vitamin a 134.1IU; vitamin c 33.1mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 5.3mg; vitamin b6 0.5mg; folate 221.8mcg; sodium 1112mg; potassium 916mg; calcium 121.2mg; iron 4.1mg.
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