Lentil Butternut Stew

Serves 8

• 2 tablespoons vegetable oil, if using stovetop method
• 3 large stalks celery, chopped
• 1 large onion, chopped 
• 2 1/2 pounds (1 large) butternut squash or sugar pumpkin, peeled, seeded, and cut into 1-inch dice; if less than 2 1/2 pounds, add a sweet potato
• 1 pound brown lentils, picked over and rinsed
• 5 1/2 to 6 cups vegetable broth or water and bouillon (enough to just cover vegetables)
• 1/2 teaspoon dried rosemary
• 3/4 teaspoon salt, or to taste (less if using salted broth or bouillon)
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/4 cup chopped fresh parsley, or 4 teaspoons dried parsley
• For serving: hot cooked rice, potatoes, or crusty bread

STOVETOP METHOD:  In a 6-quart saucepan heat 1 tablespoon olive oil and sauté onion and celery until softened. Add remaining ingredients, cover, and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until lentils are tender, about 40 minutes.

SLOW COOKER METHOD:  Combine all ingredients in the crock of a 6-quart slow cooker, cover and cook on LOW 8 hours.

Serve over rice or potatoes, or with bread.