Vegetarian

Squash and Lentil Stew is for Soup.

Squash and Lentil Stew takes 60 minutes to prepare.

Squash and Lentil Stew takes 60 minutes to cook.

Squash and Lentil Stew makes 8 servings.

The ingredients for Squash and Lentil Stew are:

1.5 c 99% fat free chicken broth
2 medium onions, chopped
0.5 c frozen mixed vegetables
1 T minced garlic
2 t ground cumin
2 t ground coriander
1 t ground turmeric
1 c dry lentils (regular, green)
1 can stewed tomatoes (14.5 oz)
1 can tomato sauce (15 oz)
1 sm-med butternut squash (roasted & mashed)

Here is how you make Squash and Lentil Stew:

Roast squash: Cut in half lengthwise, remove seeds, place cut-side down on a cookie sheet lightly coated with cooking spray. Roast at 350 dg (F) until the flesh is soft (30-45 mins). This can be done anytime you are using the oven for other things, then refrigerated until you need it. The squash scoops away from the skin easily. Saute onions in a large saucepan in 1 T olive oil until soft. Add broth, mixed vegetables, and spices heat to boiling. Add lentils, tomatoes, and tomato sauce. Simmer for 30 min. Add squash and continue to simmer until lentils are soft.After the onion has been sauted, you can also throw all the ingredients in a crock pot and let it stew on low all day.Number of Servings: 8Recipe submitted by SparkPeople user MPEASE61.

The nutritional information for Squash and Lentil Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 118.0

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 530.1 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 5.9 g
• Protein: 4.8 g

Squash and Lentil Stew is Indian cuisine.

The dietary needs meet for Squash and Lentil Stew is Vegetarian