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Butternut Squash and Lentil Stew
SUPPER WITH MICHELLE22Ingredients
75Minutes
710Calories
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Ingredients
US|METRIC
3 SERVINGS
- 3/4 cup brown lentils (washed)
- 1/2 cup green lentils (washed)
- 2 cups butternut squash (cut into bite size pieces)
- 1 small onion (finely chopped)
- 1 red bell pepper (small, diced)
- 4 cups vegetable broth (or more if needed)
- 1 tomato (seeded and finely chopped)
- 2 cloves garlic (minced)
- 2 olive oil (tbsn, or Coconut Oil)
- 1 cup coconut milk (unsweetened)
- 2 bay leaves
- 2 Worcestershire sauce (tbsn, vegan friendly)
- 1/4 ground cumin (tspn)
- 1/2 ground turmeric (tspn)
- 1/2 smoked paprika (tspn)
- 1/4 garlic powder (tspn)
- 1/8 cayenne pepper (tspn)
- sea salt (to taste)
- plain Greek yogurt (A dollop of)
- 3 sprigs fresh cilantro
- naan bread (or Pita Bread)
- rice
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol |
| Sodium1740mg73% |
| Potassium1670mg48% |
| Protein27g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber31g124% |
| Sugars13g |
| Vitamin A270% |
| Vitamin C140% |
| Calcium15% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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