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Butternut Squash-Lentil Stew

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Butternut Squash-Lentil Stew
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  • Prep 20 min
  • Total 45 min
  • Servings 6
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Progresso™ chicken broth and coconut milk provide a flavorful addition to this stew loaded with butternut squash and lentils - a hearty dinner.
Updated Apr 17, 2014

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
Make With
Make With
Progresso Broth

Steps

  • 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

360 Calories, 16g Total Fat, 17g Protein, 43g Total Carbohydrate

Nutrition Facts

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