Vegetarian

Lentils with butternut squash, potatoes, veges is for Dinner.

Lentils with butternut squash, potatoes, veges takes 15 minutes to prepare.

Lentils with butternut squash, potatoes, veges takes 30 minutes to cook.

Lentils with butternut squash, potatoes, veges makes 4 servings.

The ingredients for Lentils with butternut squash, potatoes, veges are:

Cumin
Curry Powder
Red pepper flakes, to taste
Pinch of Salt & Pepper, to taste
1 cup Lentils
1 can diced tomatoes, no salt added
approx. 1 cup chopped carrots
about 6 small - medium red potatoes, chopped
1 small onion, diced
1 - 2 cloves garlic, minced
butternut squash, approx. 1 cup, cut into cubes
4 cups, low/no sodium vegetable broth
3/4 - 1 bell pepper, yellow, red or green
fresh spinach

Here is how you make Lentils with butternut squash, potatoes, veges:

Add chopped onion, carrots, squash, potatoes to large pan. Add cumin, curry powder, red pepper flakes and salt and pepper to taste. Saute. Add garlic. Add Lentils. Add Tomatoes with juice. Add broth to cover (add more as liquid is absorbed), bring to boil then simmer over low to medium low. Add bell pepper. Cook until potatoes are tender. Add more or less broth as desired. Can serve soupy or stewy. Add spinach leaves right before serving.Serving Size: Makes approx. 4, 1 cup servings.Number of Servings: 4Recipe submitted by SparkPeople user MCBRIEL1.

The nutritional information for Lentils with butternut squash, potatoes, veges is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 211.8

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 356.5 mg
• Total Carbs: 44.1 g
• Dietary Fiber: 9.8 g
• Protein: 8.6 g

The dietary needs meet for Lentils with butternut squash, potatoes, veges is Vegetarian