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Curried Lentil & Squash Bowl with Kale & Peppers
CLEAN EATING16Ingredients
60Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 shallot (minced)
- 2 inches ginger (piece, peeled and minced, about 2 tbsp)
- 3 cloves garlic (minced)
- 2 Tbsp. olive oil (divided)
- 1 cup green lentils (rinsed)
- 1 bay leaf
- 1 butternut squash (peeled and cut into ¼-inch cubes, 3½ cups)
- 1 tsp. curry powder
- 1/2 tsp. sea salt
- 1/8 tsp. ground black pepper
- 1/4 tsp. ground turmeric
- 2 Tbsp. tomato paste (unsalted)
- 1/2 cup fresh cilantro (chopped)
- 2 red bell peppers (sliced into thin strips)
- 1 bunch lacinato kale (stems discarded, leaves sliced crosswise into thin ribbons or 6 cups baby spinach)
- 1/4 cup unsalted pumpkin seeds (aka pepitas, toasted)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium380mg16% |
| Potassium1260mg36% |
| Protein18g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber19g76% |
| Sugars7g |
| Vitamin A290% |
| Vitamin C180% |
| Calcium10% |
| 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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