Lunch

Butternut Squash Stew with Chickpeas and Lentils is for Lunch.

Butternut Squash Stew with Chickpeas and Lentils takes 40 minutes to prepare.

Butternut Squash Stew with Chickpeas and Lentils takes 30 minutes to cook.

Butternut Squash Stew with Chickpeas and Lentils makes 3 servings.

The ingredients for Butternut Squash Stew with Chickpeas and Lentils are:

2 tbsp olive oil
1 onion, chopped
? tsp tomato paste
1/4 tsp cayenne pepper
2 cups butternut squash cut into small cubes
? cup lentils, washed and drained
? cup boiled chickpeas
3 cloves garlic, chopped
1 lemon
A pinch of black Pepper
Salt to taste
2 cups hot water

Here is how you make Butternut Squash Stew with Chickpeas and Lentils:

Heat olive oil in a pot and saute onion in it.Add tomato paste and stir.Toss in lentils and boiled chickpeas, stir.Toss in garlic cloves. Stir for 2 minutes.Pour hot water into it, squeeze a lemon and season it with cayenne and black pepper.Cover and cook over medium low heat about 30 minutes until squash cubes and lentils are done. Serving Size:?3

The nutritional information for Butternut Squash Stew with Chickpeas and Lentils is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 254.7

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 354.4 mg
• Total Carbs: 45.2 g
• Dietary Fiber: 11.4 g
• Protein: 9.0 g

The dietary needs meet for Butternut Squash Stew with Chickpeas and Lentils is Vegetarian