Butternut Squash & Lentil Stew

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.5
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 319.2 mg
  • Total Carbs: 39.2 g
  • Dietary Fiber: 11.6 g
  • Protein: 10.2 g

View full nutritional breakdown of Butternut Squash & Lentil Stew calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    Butternut Squash, 6 cup, cubes
    Onions, raw, 1 medium (2-1/2" dia)
    Lentils, 2 cup
    *Swanson Natural Goodness Chicken Broth, 4 cup
    *Tomatoes, red, ripe, canned, whole, no salt added, 3 cup
    Garlic, 3 cloves
    *Cumin seed, 1 tbsp
    Chili powder, 2 tsp
    *Coriander seed, 2 tsp
    Publix Stem In Bag Mixed Vegetables, 4 serving


Dice squash, onions and garlic. Heat saute pan with olive oil and saute squash, onions, garlic and spices until browned (approximately 10 minutes). Combine lentils, canned tomatoes and broth in stock pot and bring to a boil. Add sauted ingredients, reduce heat to low, cover and simmer for 35 minutes, adding the mixed vegetables during the last 10 minutes of cooking time.

Number of Servings: 8

Recipe submitted by SparkPeople user DENIMANDPEARLS.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.