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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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Reviews 
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
364
 
% Daily Values*
Total Fat
4.87g
7%
Saturated Fat
0.793g
4%
Trans Fat
-
Polyunsaturated Fat
0.905g
Monounsaturated Fat
2.846g
Cholesterol
0mg
0%
Sodium
781mg
33%
Total Carbohydrate
67.08g
22%
Dietary Fiber
21.2g
85%
Sugars
9.52g
Protein
17.96g
Vitamin D
-
Calcium
720mg
72%
Iron
24.30mg
135%
Potassium
1670mg
48%
Vitamin A
121850IU
2437%
Vitamin C
271.8mg
453%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
18%
of RDI*
(364 calories)
18% of RDI
Calorie Breakdown:
 
Carbohydrate (70%)
 
Fat (11%)
 
Protein (19%)
* Based on a RDI of 2000 calories


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