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Ingredients

• 3 large stalks celery, cut into 1/4-inch thick slices
• 1 large (12-ounce) onion, chopped
• 1 large (2 1/2-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks
• 1 bag(s) (1 pound) brown lentils
• 4 cup(s) water
• 1 can(s) (14 to 14 1/2 ounces) vegetable broth
• .5 teaspoon(s) dried rosemary
• Salt and pepper
• 1 ounce(s) Parmesan or Romano cheese, shaved with vegetable peeler
• .25 cup(s) loosely packed fresh parsley leaves, chopped

Description

3   Large Stalks Celery, Cut Into 1/4-inch Thick Slices 1   Large (12-ounce) Onion, Chopped

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