Squash and Lentil Stew

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



  1. 1 of 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery and onion and cook 5 minutes. Add squash and season with chili powder and ground cumin. Cook 1 minute.
  2. 2 of 2 Stir in broth, tomatoes, 1/2 cup water and lentils. Cover and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and stir in salt. Simmer, uncovered, an additional 10 minutes. Stir in cilantro and serve.
Nutrition Information for Squash and Lentil Stew
Servings Per Recipe: 6
Per Serving: 62 g carb., 8 g Fat, total, 361 kcal cal., 17 g pro., 1 g sat. fat, 20 g fiber, 0 mg chol., 795 mg sodium