Butternut Lentil Stew
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 182.3
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,182.6 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.9 g
- Protein: 6.0 g
View full nutritional breakdown of Butternut Lentil Stew calories by ingredient
Number of Servings: 13
Ingredients
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1/4c Olive Oil
1 c chopped onion
2 tsp garlic
2 c chopped butternut squash
1 1/2 c chopped carrot
4 medium celery, chopped
12 c vegetable broth
1 1/4 c diced red potato
1 c uncooked lentils
1 c uncooked brown rice
Directions
Cook oil, onion, and garlic in soup pot for 5 min until translucent, stirring frequently.
Add squash, carrot, and celery. Cook until brown stirring frequently. About 15 min.
Add remaining ingredients and boil 30 min. Puree half of the soup and mix back in.
Serving Size: 13 1 cup servings
Number of Servings: 13
Recipe submitted by SparkPeople user TINK053184.
Add squash, carrot, and celery. Cook until brown stirring frequently. About 15 min.
Add remaining ingredients and boil 30 min. Puree half of the soup and mix back in.
Serving Size: 13 1 cup servings
Number of Servings: 13
Recipe submitted by SparkPeople user TINK053184.
Member Ratings For This Recipe
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LAUROBNAT
I tinkered with this idea and added sweet potato instead of red potato, I had red lentils instead of brown. I used chicken broth and added a can of diced tomato, a whole head of roasted garlic, cumin, smoked paprika,salt, red pepper flakes, and 16 oz chorizo - it was really good. I did not puree. - 1/21/12
Reply from TINK053184 (1/21/12)
I'm so glad you liked it!! :)