Butternut Squash Stew with Chickpeas and Lentils
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 254.7
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 354.4 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 11.4 g
- Protein: 9.0 g
View full nutritional breakdown of Butternut Squash Stew with Chickpeas and Lentils calories by ingredient
Number of Servings: 3
Ingredients
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2 tbsp olive oil
1 onion, chopped
½ tsp tomato paste
1/4 tsp cayenne pepper
2 cups butternut squash cut into small cubes
½ cup lentils, washed and drained
½ cup boiled chickpeas
3 cloves garlic, chopped
1 lemon
A pinch of black Pepper
Salt to taste
2 cups hot water
Tips
I baked the butternut squash first and then cut it into chunks and added it at the end. I find it easier to work with cooked squash.
Directions
Heat olive oil in a pot and saute onion in it.
Add tomato paste and stir.
Toss in lentils and boiled chickpeas, stir.
Toss in garlic cloves. Stir for 2 minutes.
Pour hot water into it, squeeze a lemon and season it with cayenne and black pepper.
Cover and cook over medium low heat about 30 minutes until squash cubes and lentils are done.
Serving Size: 3
Add tomato paste and stir.
Toss in lentils and boiled chickpeas, stir.
Toss in garlic cloves. Stir for 2 minutes.
Pour hot water into it, squeeze a lemon and season it with cayenne and black pepper.
Cover and cook over medium low heat about 30 minutes until squash cubes and lentils are done.
Serving Size: 3
Member Ratings For This Recipe
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