Lentil & Squash Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 cups dry Lentils2 pounds Butternut Squash cut into 1 - 1 1/2 in cubes1 large yellow onion1 1/2 - 2 Tablespoons Sage, not ground is bestSalt and Pepper to tasteBrown Rice pasta, Penne style is nice
In a pressure cooker, saute chopped onion in oil over Medium High heat until light brown. Add 5 1/2 cups boiling water, cubed butternut squash and sage spice. Cover and turn burner to High. Once pressure is reached, turn heat down to Medium High and cook for nine more minutes. Add salt and pepper to taste, stir well to cream the squash. Serve over rice pasta. It makes a lot and is very filling.
Number of Servings: 20
Recipe submitted by SparkPeople user POSITVEGRRRL.
Number of Servings: 20
Recipe submitted by SparkPeople user POSITVEGRRRL.
Nutritional Info Amount Per Serving
- Calories: 95.3
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 105.9 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 2.2 g
- Protein: 2.6 g
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