Butternut Squash and Lentil Stew
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 190.9
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 41.2 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 8.3 g
- Protein: 5.2 g
View full nutritional breakdown of Butternut Squash and Lentil Stew calories by ingredient
Introduction
A creamy butternut squash soup amped up with lentils for protein power. A creamy butternut squash soup amped up with lentils for protein power.Number of Servings: 7
Ingredients
-
Baby Carrots, raw, 10 large
Celery, raw, 2 stalk, large
Onions, raw, 1 medium
Yellow Peppers (bell peppers), 1 pepper, large Butternut Squash, 5 cup, cubes
Lentils, 1.25 cup
Olive Oil, 4 tbsp
Water
Spices to taste
(I used thyme, rosemary, cayenne, nutmeg, and curry powder)
Salt and Pepper
Tips
Work on blending in small batches on low speed.
Directions
heat olive oil
sweat out the veggies with spiced of your choice
once tender, add to blender with a small amount of water and puree
add back into pot with more water and add lentils
cook down for 1 hour - adding more water if necessary.
Serving Size: 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user ROMANTICSHANNON.
sweat out the veggies with spiced of your choice
once tender, add to blender with a small amount of water and puree
add back into pot with more water and add lentils
cook down for 1 hour - adding more water if necessary.
Serving Size: 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user ROMANTICSHANNON.