Butternut Squash Stew with Chickpeas and Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 tbsp olive oil 1 onion, chopped ½ tsp tomato paste 1/4 tsp cayenne pepper 2 cups butternut squash cut into small cubes ½ cup lentils, washed and drained ½ cup boiled chickpeas 3 cloves garlic, chopped 1 lemon A pinch of black Pepper Salt to taste 2 cups hot water
Heat olive oil in a pot and saute onion in it.
Add tomato paste and stir.
Toss in lentils and boiled chickpeas, stir.
Toss in garlic cloves. Stir for 2 minutes.
Pour hot water into it, squeeze a lemon and season it with cayenne and black pepper.
Cover and cook over medium low heat about 30 minutes until squash cubes and lentils are done.
Serving Size: 3
Add tomato paste and stir.
Toss in lentils and boiled chickpeas, stir.
Toss in garlic cloves. Stir for 2 minutes.
Pour hot water into it, squeeze a lemon and season it with cayenne and black pepper.
Cover and cook over medium low heat about 30 minutes until squash cubes and lentils are done.
Serving Size: 3
Nutritional Info Amount Per Serving
- Calories: 254.7
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 354.4 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 11.4 g
- Protein: 9.0 g
Member Reviews
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BULLRN58
you mention pumpkin and tomatoes in your description; but not in the list of ingredients? Sorry but your recipe seems flawed - 11/20/13
Reply from DUTCHBUTT (11/20/13)
Pumpkin or butternut squash can be used. I used the squash. The tomato refers to the paste. The recipe is just as flawed as I am.