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Butternut Squash-Lentil Stew

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

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

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

SAVE ON THIS RECIPE!

LOCATION

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.
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View Full Nutrition Information

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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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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