INGREDIENTS
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3 large celery ribs, cut in 1/4 inch slices
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1 large onion, chopped
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1 (2-1/2 lb) butternut squash, peeled, seeded and cut into 1" chunks
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16 oz dried brown lentils
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4 cups water
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14-1/2 oz can vegetable broth
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1/2 tsp dried rosemary
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3/4 tsp salt
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1/4 tsp freshly ground black pepper
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1 oz. Parmesan o romano cheese, shaved
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1/4 cup chopped fresh parsley leaves