Lentil Stew with Butternut Pumpkin

Ingredients...

• 3 large stalks celery
• 1 large onion
• 1 large butternut pumpkin
• 1 bag (500gr) brown lentils
• 4 cups water
• 2 cups vegetable broth
• ½ teaspoon dried rosemary
• Salt and pepper
• 2 heaped tablespoons of parmesan or romano cheese
• ¼ cup loosely packed fresh parsley leaves

Method...

• Chop up the celery, onion and pumpkin and set aside
• In a large pot, sauté the onions until transparent then add the water and vegetable broth.
• Throw in all ingredients to the water and leave to simmer on a low heat for around 45 minutes to an hour
• Alternatively, if you have a slow cooker, place all ingredients in the cooker and leave to slow cook (usually around 8 hours or so)
• To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley

Enjoy!