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Lentil Stew with Butternut Squash
COFFEE AND CRAYONS22Ingredients
110Minutes
360Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 yellow onion (large, chopped)
- 8 cloves garlic (minced)
- olive oil
- 1 butternut squash (small to medium, peeled, seeded and chopped into small cubes)
- 3 stalks celery (chopped)
- 4 large carrots (chopped)
- 1 parsnip (chopped)
- 1 can diced tomatoes
- 2 pt. cherry tomatoes (halved, this is optional, but I love fresh tomatoes)
- 10 oz. kale (fresh, rinsed and chopped)
- 8 cups water (plus more if needed)
- 2 cups lentils (soaked and rinsed thoroughly in cold water)
- 1 tsp. ground cumin
- 2 tsp. paprika
- 2 tsp. dried oregano
- 6 chipotle chilis in adobo sauce (chopped, more or less depending on how much heat you like)
- salt
- pepper
- sour cream
- avocado
- hot sauce
- cilantro
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium240mg10% |
| Potassium1570mg45% |
| Protein19g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber24g96% |
| Sugars10g |
| Vitamin A430% |
| Vitamin C150% |
| Calcium20% |
| Iron40% |
* 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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