Squash and Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 c 99% fat free chicken broth2 medium onions, chopped0.5 c frozen mixed vegetables1 T minced garlic2 t ground cumin2 t ground coriander1 t ground turmeric1 c dry lentils (regular, green)1 can stewed tomatoes (14.5 oz)1 can tomato sauce (15 oz)1 sm-med butternut squash (roasted & mashed)
Roast squash: Cut in half lengthwise, remove seeds, place cut-side down on a cookie sheet lightly coated with cooking spray. Roast at 350 dg (F) until the flesh is soft (30-45 mins). This can be done anytime you are using the oven for other things, then refrigerated until you need it. The squash scoops away from the skin easily.
Saute onions in a large saucepan in 1 T olive oil until soft. Add broth, mixed vegetables, and spices heat to boiling. Add lentils, tomatoes, and tomato sauce. Simmer for 30 min. Add squash and continue to simmer until lentils are soft.
After the onion has been sauted, you can also throw all the ingredients in a crock pot and let it stew on low all day.
Number of Servings: 8
Recipe submitted by SparkPeople user MPEASE61.
Saute onions in a large saucepan in 1 T olive oil until soft. Add broth, mixed vegetables, and spices heat to boiling. Add lentils, tomatoes, and tomato sauce. Simmer for 30 min. Add squash and continue to simmer until lentils are soft.
After the onion has been sauted, you can also throw all the ingredients in a crock pot and let it stew on low all day.
Number of Servings: 8
Recipe submitted by SparkPeople user MPEASE61.
Nutritional Info Amount Per Serving
- Calories: 118.0
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 530.1 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 5.9 g
- Protein: 4.8 g
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