<http://schema.org/recipeInstructions>
" In 4 1/2- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours. To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Makes about 11 1/2 cups."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8101/lentil-stew-butternut-squash-recipes/?src=shelter_footer>