Butternut Squash Lentil and Wild Rice Stew

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 ½ - ounce can condensed French onion soup
  • + 5 more ingredients
    • 1 ½ cups water
    • 1 teaspoon dried thyme, crushed
    • ¾ teaspoon ground white or black pepper
    • ¼ cup snipped fresh Italian (flat-leaf) parsley
    • 3 tablespoons dry sherry or dry vermouth (optional)

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.

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network