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Butternut Squash-Lentil Stew

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  • Prep Time 20 min
  • Total Time 45 min
  • Servings 6

Progresso™ chicken broth and coconut milk provide a flavorful addition to this stew loaded with butternut squash and lentils - a hearty dinner.

Ingredients

1
tablespoon olive oil
1 1/2
cups finely chopped onions
1
teaspoon finely chopped gingerroot
2
lb butternut squash, peeled, cubed (5 cups)
2
cups Progresso™ chicken broth (from 32-oz carton)
1
can (13.5 oz) unsweetened coconut milk (not cream of coconut)
2
tablespoons red curry paste
1/2
cup creamy peanut butter
2
teaspoons fish sauce
2
tablespoons lime juice
1/2
teaspoon pepper
1
cup dried red or green lentils, sorted, rinsed
Chopped fresh cilantro, if desired
Chopped peanuts, if desired

Directions

  • 1 In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and gingerroot in oil 5 minutes, stirring occasionally, until tender. Stir in squash; cook 3 minutes.
  • 2 In medium bowl, stir together broth, coconut milk, curry paste, peanut butter, fish sauce, lime juice and pepper until smooth. Pour over squash mixture. Stir in lentils.
  • 3 Heat to boiling; reduce heat. Simmer uncovered 20 to 25 minutes, stirring occasionally, until squash and lentils are tender. Sprinkle individual servings with cilantro and peanuts.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
,
% Daily Value
Total Fat
16g
16%
(Saturated Fat
3g,
3%
),
Sodium
640mg
640%;
Total Carbohydrate
43g
43%
(Dietary Fiber
10g
10%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 1 Very Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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