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Yields:
4 servings
Meal Types:
Soups
Main Dishes
Lunch
Rating:
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Butternut Lentil Stew

Lovely stew with lentils and butternut squash.

Ingredients

Directions

  1. In a 2 quart saucepan, combine broth and water. Stir in lentils and a bay leaf.
  2. Bring to a boil over high heat. Reduce heat to low; cover and simmer 25 minutes, or until lentils are tender.
  3. Meanwhile, in a large non-stick skillet, warm olive oil over medium heat until hot.
  4. Add onion and garlic, and sauté 5 minutes. Stir in squash (peeled and cut into 3/4" chunks), herbs, salt and pepper.
  5. Cover and cook for 15 minutes, or until squash is tender, stirring frequently.
  6. Stir lentils and any cooking liquid into squash mixture. Discard bay leaf. Stir in tomatoes.
  7. Cook over medium high heat, uncovered, 1 more minute.
  8. Serve in mugs with pita wedges.
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Replace the chicken broth with water and it works for the Clean Burn Shape diet.
03 Sep 14 by member: ubertrim

     
 

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Nutrition summary:

There are 364 calories in 1 serving of Butternut Lentil Stew.
Calorie break-down: 11% fat, 70% carbs, 19% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 44
Calories 364
 
% Daily Values*
Total Fat 4.87g 7%
  Saturated Fat 0.793g 4%
  Polyunsaturated Fat 0.905g  
  Monounsaturated Fat 2.846g  
Cholesterol 0mg 0%
Sodium 781mg 33%
Potassium 1670mg  
Total Carbohydrate 67.08g 22%
  Dietary Fiber 21.2g 85%
  Sugars 9.52g  
Protein 17.96g  
 
Vitamin A 609% Vitamin C 113%
Calcium 18% Iron 34%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
18%
of RDI*
(364 calories)
18% of RDI
Calorie Breakdown:
 
Carbohydrate (70%)
 
Fat (11%)
 
Protein (19%)
Carbohydrates, 67.08g (70%) Fat, 4.87g (11%) Protein, 17.96g (19%)
* Based on a RDI of 2000 calories