Appetizers / Soups / Salads

Butternut Squash and Lentil Stew takes 15 minutes to prepare.

Butternut Squash and Lentil Stew takes 45 minutes to cook.

Butternut Squash and Lentil Stew makes 8 servings.

The ingredients for Butternut Squash and Lentil Stew are:

Butternut Squash, 6 cup, cubes
Onions, raw, 1 medium (2-1/2" dia)
Lentils, 2 cup
*Swanson Natural Goodness Chicken Broth, 4 cup
*Tomatoes, red, ripe, canned, whole, no salt added, 3 cup
Garlic, 3 cloves
*Cumin seed, 1 tbsp
Chili powder, 2 tsp
*Coriander seed, 2 tsp
Publix Stem In Bag Mixed Vegetables, 4 serving

Here is how you make Butternut Squash and Lentil Stew:

Dice squash, onions and garlic. Heat saute pan with olive oil and saute squash, onions, garlic and spices until browned (approximately 10 minutes). Combine lentils, canned tomatoes and broth in stock pot and bring to a boil. Add sauted ingredients, reduce heat to low, cover and simmer for 35 minutes, adding the mixed vegetables during the last 10 minutes of cooking time.Number of Servings: 8Recipe submitted by SparkPeople user DENIMANDPEARLS.

The nutritional information for Butternut Squash and Lentil Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 202.5

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 319.2 mg
• Total Carbs: 39.2 g
• Dietary Fiber: 11.6 g
• Protein: 10.2 g