Butternut Squash-Lentil Stew Recipe
Recipe By Betty Crocker
Progresso chicken broth and coconut milk provide a flavorful addition to this stew loaded with butternut squash and lentils-a hearty dinner.
5
21 Rating -
Rate
45minstotal
45m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash-Lentil Stew Recipe
- 0.17 tablespoon Olive oil
- 1/4 cup Finely chopped onions
- 0.17 teaspoon Finely chopped gingerroot
- 0.33 pound Butternut squash, peeled, cubed
- 0.33 cup Progressotm chicken broth
- 0.17 can Unsweetened coconut milk
- 0.33 tablespoon Red curry paste
- 0.08 cup Creamy peanut butter
- 0.33 teaspoon Fish
- 0.33 tablespoon Lime juice
- 0.08 teaspoon Pepper
- 0.17 cup Dried red or green lentils, sorted, rinsed
- As required Chopped fresh cilantro, if desired
- As required Chopped peanuts, if desired
Nutrition
value
value
181
calories per serving
6 g Fat12 g Protein15 g Carbs2 g FiberOther
Current Totals
- Fat6g
- Protein12g
- Carbs15g
- Fiber2g
MacroNutrients
- Carbs15g
- Protein12g
- Fiber2g
Fats
- Fat6g
Vitamins & Minerals
- Calcium34mg
- Iron< 1mg
- Vitamin A8mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B917mcg
- Vitamin B120mcg
- Vitamin C8mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium20mg
- Manganese< 1mg
- Phosphorus90mg
- Selenium11mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Betty Crocker