3 Large Celery Stalks – chopped
2 Carrots - chopped
1 Large White Onion – chopped
2 – ½ # Butternut Squash – peeled, seeded & chopped into 1” cubes
1# Dried Lentils – any color will do
4 Cups of Water
2 Cups Vegetable Broth
½ Tspn Dried Thyme
Kosher Salt & Fresh Ground Black Pepper to taste
Parmesan Cheese – shaved
¼ cup – Parsley – chopped

Combine ingredients in a 6 quart slow cooker and cook on low until vegetables are all tender. Cooking times can vary, so this may take 4 to 8 hours depending on your cooker. Be sure to add water if needed. Serve with a little shaved parmesan and parsley sprinkled on the soup.