Butternut Squash and Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Baby Carrots, raw, 10 largeCelery, raw, 2 stalk, largeOnions, raw, 1 medium Yellow Peppers (bell peppers), 1 pepper, large Butternut Squash, 5 cup, cubes Lentils, 1.25 cupOlive Oil, 4 tbsp WaterSpices to taste(I used thyme, rosemary, cayenne, nutmeg, and curry powder)Salt and Pepper
heat olive oil
sweat out the veggies with spiced of your choice
once tender, add to blender with a small amount of water and puree
add back into pot with more water and add lentils
cook down for 1 hour - adding more water if necessary.
Serving Size: 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user ROMANTICSHANNON.
sweat out the veggies with spiced of your choice
once tender, add to blender with a small amount of water and puree
add back into pot with more water and add lentils
cook down for 1 hour - adding more water if necessary.
Serving Size: 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user ROMANTICSHANNON.
Nutritional Info Amount Per Serving
- Calories: 190.9
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 41.2 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 8.3 g
- Protein: 5.2 g
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