Lentil Stew with Butternut Squash

Lentil Stew with Butternut Squash

I am in the land of snow and well the last few days especially ice.  I want something warm, filling, and comforting.  You can add some hot peppers if you like, but for this soup, I usually do not. Can be vegan if you do not add the Parmesan cheese garnish.

1 tablespoon of olive oil

3 large stalks celery, cut into 1/4-inch thick slices

1 large onion, chopped

1 medium carrot, chopped

1 large butternut squash, cut into 1-inch chunks

1 pound brown lentils, rinsed

6 cups vegetable broth

1/2 teaspoon dried rosemary

1/2 teaspoon of basil

1/2 teaspoon of marjoram

Salt and pepper

1 ounce Parmesan cheese, freshly grated, optional

1/4 cup fresh parsley leaves, chopped

1. In a large pot, saute olive oil with celery, carrot, onion, and squash for about 1o minutes.

2. Add the lentils, broth, rosemary, basil, marjoram, salt, and pepper and bring to a boil.

3. When it boils than bring it to a simmer for about 30 minutes, until lentils and vegetables are cooked.

4. Serve and garnish with Parmesan cheese and parsley.