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Libby Larson: "Yummy! I think I used less arugala." Read More
11Ingredients
65Minutes
390Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3/4 cup green lentils (or black)
- 6 cups butternut squash (peeled, seeded and cubed, or sugar pumpkin, 1-inch cubes, from about a 2-poudn squash)
- 3 Tbsp. olive oil (divided)
- 1 tsp. ground cumin
- 1 tsp. spanish paprika (hot smoked)
- 1/2 tsp. coarse salt
- 4 cups baby arugula (I skipped this)
- 1 cup crumbled goat cheese (soft)
- 1/4 cup mint leaves (thinly sliced, optional; I used this, but added it after I took a photo)
- 1 Tbsp. red wine vinegar (plus additional to taste)
- 1/2 cup butternut squash (from your, optional; see note above)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium340mg14% |
| Potassium850mg24% |
| Protein20g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber11g44% |
| Sugars5g |
| Vitamin A350% |
| Vitamin C60% |
| Calcium45% |
| Iron25% |
* 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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Reviews(2)
Kelly Upshon 8 years ago
Very tasty and not difficult to make. I regularly make a batch and add it to my packed lunch salads to give them a bit of substance.