Vegetarian

Shannon's Butternut Squash and Lentil Stew is for Soup.

Shannon's Butternut Squash and Lentil Stew takes 15 minutes to prepare.

Shannon's Butternut Squash and Lentil Stew takes 30 minutes to cook.

Shannon's Butternut Squash and Lentil Stew makes 2 servings.

The ingredients for Shannon's Butternut Squash and Lentil Stew are:

1 Cup Butternut Squash
1 Cup cooked lentils
1/2 cup red peppers chopped
1 large peeled and chopped carrot
16 oz. Low Sodium Vegetable Broth (more if preferred)
salt/pepper to taste
Italian Seasoning to taste

Here is how you make Shannon's Butternut Squash and Lentil Stew:

Chop vegetables. Saute carrots, squash and peppers with cooking spray till slightly tender.Add vegetable stock, salt,pepper and Italian seasoning to pot.Bring to a boil, turn heat to med/low and simmer for 30 minutes or until desired consistency and veggies are soft.Serving Size: 2 large servings (about 2 cups), or 1 cup if eating as a sideNumber of Servings: 2Recipe submitted by SparkPeople user MISSRITCH.

The nutritional information for Shannon's Butternut Squash and Lentil Stew is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 195.7

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 972.0 mg
• Total Carbs: 39.5 g
• Dietary Fiber: 12.6 g
• Protein: 10.5 g

The dietary needs meet for Shannon's Butternut Squash and Lentil Stew is Vegan