DIRECTIONS:
1. In a 4-1/2 to 6 quart slow cooker, combine celery, onion, squash, lentils, water, broth, rosemary, salt and black pepper. Cover and cook on LOW 8 hours.
2. To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle
with chopped parsley.
Yield: about 11-1/2 cups total.
Serving Size: About 1-1/2 cups per serving
Weight Watchers SmartPoints = 7
NUTRITION INFORMATION:
Calories 285, Total Fat 2g, Saturated Fat 1g, Carbs 51g, Cholesterol 3mg, Sodium 420mg,
Fiber 20g, Protein 20g
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