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Curried Butternut Squash, Lentil and Chicken Stew
PANNING THE GLOBE14Ingredients
45Minutes
500Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 1 yellow onion (large, peeled and chopped, 1 1/2 cups chopped onion)
- 2 Tbsp. minced garlic (3 medium garlic cloves)
- 1 Tbsp. ginger root (minced peeled)
- 1 1/2 lb. butternut squash (peeled and cut into 3/4-inch cubes)
- 1 tsp. kosher salt (plus more, to taste)
- 1 Tbsp. curry powder (preferably mild Madras Curry Powder)
- 1/2 tsp. aleppo pepper (or 1/2 teaspoon Maras pepper or 1/4 teaspoon of crushed red pepper flakes)
- 1 cup red lentils (rinsed and picked over)
- 4 cups low sodium chicken broth
- 2 cups water
- 2 cups cooked chicken (shredded, use the breast meat from a rotisserie chicken or poach 1 pound of chicken breasts)
- 1 Tbsp. fresh lime juice
- 1/2 cup cilantro leaves (roughly chopped, divided)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium660mg28% |
| Potassium1360mg39% |
| Protein34g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber17g68% |
| Sugars5g |
| Vitamin A330% |
| Vitamin C60% |
| Calcium15% |
| Iron35% |
* 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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