Squash and Lentil Lamb Stew Recipe

Recipe By Taste Of Home

My family lived in New Zealand many years ago. Every Sunday my mother made a lamb stew—it was Dad's favorite! I changed the recipe to suit my family's more modern palates, but it seems just as exotic and delicious. Nancy Heishman, Las Vegas, Nevada.

3.7
21 Rating -
Rate
Non Vegdiet
30minstotal
30minsPrep
30m.total
30m.Prep
Squash and Lentil Lamb Stew
plan
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ingredients serve

Ingredients for Squash and Lentil Lamb Stew Recipe

  • 0.13 can Coconut milk
  • 0.06 cup Creamy peanut butter
  • 1/4 tablespoon Red Curry Paste
  • 0.13 tablespoon Hoisin Sauce
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Pepper
  • 0.13 can Chicken Broth
  • 0.38 teaspoon Olive oil, divided
  • 0.13 pound Lamb or beef stew meat
  • 1/4 Small onions, chopped
  • 0.13 tablespoon Minced fresh gingerroot
  • 0.38 Garlic cloves, minced
  • 0.13 cup Dried brown lentils, rinsed
  • 1/2 cup Cubed peeled butternut squash
  • 1/4 cup Chopped Fresh Spinach
  • 0.03 cup Minced fresh cilantro
  • 0.03 cup Lime juice
Nutrition
value
214
calories per serving
5 g Fat16 g Protein24 g Carbs7 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    16g
  • Carbs
    24g
  • Fiber
    7g

MacroNutrients

  • Carbs
    24g
  • Protein
    16g
  • Fiber
    7g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    89mg
  • Iron
    4mg
  • Vitamin A
    1161mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    101mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    22mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    80mg
  • Manganese
    2mg
  • Phosphorus
    164mg
  • Selenium
    17mcg
  • Zinc
    2mg
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
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Recipe By Taste Of Home