Butternut-Red Lentil Stew

Name: Butternut-Red Lentil Stew Recipe
Prep time: 30 min
Cook time: 600 min
Total time: 630 min
Yield: 2
Ingredients: 1 large (7-1/4 to 8-1/2 long) Carrots raw; 3 cloves Garlic; 1 large Onions raw; 1 large Canned Tomatoes; 1 pepper Jalapeno Peppers; 2 cup cubes Butternut Squash; 0.25 cup Lentils; .5 cup Chickpeas (garbanzo beans)

Minutes to Prepare: 30
Minutes to Cook: 600

Number of Servings: 2

Ingredients

1 large (7-1/4" to 8-1/2" long) Carrots, raw 3 cloves Garlic 1 large Onions, raw 1 large Canned Tomatoes 1 pepper Jalapeno Peppers 2 cup, cubes Butternut Squash 0.25 cup Lentils .5 cup Chickpeas (garbanzo beans)

Directions

Saute onion, carrot, jalapeno and garlic. Put all ingredients into slow cooker, cover and cook on low for 8 - 10 hours. (High 4 - 6 hours). Sprinkle with freshly chopped cilantro before serving.

Serving Size:�17.4 oz

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 248.1
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 321.7 mg
Total Carbs: 55.1 g
Dietary Fiber: 14.0 g
Protein: 9.3 g

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