Butternut Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
1/4c Olive Oil1 c chopped onion2 tsp garlic2 c chopped butternut squash1 1/2 c chopped carrot4 medium celery, chopped12 c vegetable broth1 1/4 c diced red potato1 c uncooked lentils1 c uncooked brown rice
Cook oil, onion, and garlic in soup pot for 5 min until translucent, stirring frequently.
Add squash, carrot, and celery. Cook until brown stirring frequently. About 15 min.
Add remaining ingredients and boil 30 min. Puree half of the soup and mix back in.
Serving Size: 13 1 cup servings
Number of Servings: 13
Recipe submitted by SparkPeople user TINK053184.
Add squash, carrot, and celery. Cook until brown stirring frequently. About 15 min.
Add remaining ingredients and boil 30 min. Puree half of the soup and mix back in.
Serving Size: 13 1 cup servings
Number of Servings: 13
Recipe submitted by SparkPeople user TINK053184.
Nutritional Info Amount Per Serving
- Calories: 182.3
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,182.6 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.9 g
- Protein: 6.0 g
Member Reviews
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LAUROBNAT
I tinkered with this idea and added sweet potato instead of red potato, I had red lentils instead of brown. I used chicken broth and added a can of diced tomato, a whole head of roasted garlic, cumin, smoked paprika,salt, red pepper flakes, and 16 oz chorizo - it was really good. I did not puree. - 1/21/12