Squash and Lentil Stew

Squash and Lentil Stew
Makes 6
Prep 20 m
Cook 56 m

Directions

  1. 1 of 1 Heat 3 tbsp olive oil in a large stockpot or Dutch oven over medium. Add 3 peeled and diced carrots, 2 ribs trimmed and sliced celery and 1 diced medium onion and cook 5 minutes. Add 5 1/2 cups butternut squash pieces and season with 2 tbsp chili powder and 1/2 tsp ground cumin. Cook 1 minute. Stir in 1 can (14.5 oz) low-sodium vegetable broth, 1 can (14.5 oz) diced tomatoes, 1/2 cup water and 1 1/2 cups small brown or green lentils. Cover and simmer over medium-low for 40 minutes, stirring occasionally. Uncover and stir in 3/4 tsp salt. Simmer, uncovered, for 10 minutes. Stir in 1/3 cup cilantro leaves, chopped, and serve.
Nutrition Information for Squash and Lentil Stew
Servings Per Recipe: 6
Per Serving: 504 mg sodium, 6 g sugar, 17 g pro., 81 g carb., 20 g fiber, 8 g Fat, total, 1 g sat. fat, 361 kcal cal.