Lentil & Squash Stew

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 95.3
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 105.9 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.6 g

View full nutritional breakdown of Lentil & Squash Stew calories by ingredient


Introduction

Gluten & Dairy Free. A Warm and Hearty Meal Gluten & Dairy Free. A Warm and Hearty Meal
Number of Servings: 20

Ingredients

    2 cups dry Lentils
    2 pounds Butternut Squash cut into 1 - 1 1/2 in cubes
    1 large yellow onion
    1 1/2 - 2 Tablespoons Sage, not ground is best
    Salt and Pepper to taste
    Brown Rice pasta, Penne style is nice

Directions

In a pressure cooker, saute chopped onion in oil over Medium High heat until light brown. Add 5 1/2 cups boiling water, cubed butternut squash and sage spice. Cover and turn burner to High. Once pressure is reached, turn heat down to Medium High and cook for nine more minutes. Add salt and pepper to taste, stir well to cream the squash. Serve over rice pasta. It makes a lot and is very filling.

Number of Servings: 20

Recipe submitted by SparkPeople user POSITVEGRRRL.