Butternut Squash Lentil Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, curried lentil stew loaded with butternut squash, sweet potato, carrots, mushrooms, and spinach. This nourishing, textured dish is packed with vegetables and warming spices, making it hearty enough as a main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 cups diced white or yellow onion (1/2 a large or 1 medium, 300 g)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger root (minced)
- 1 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 cups heaping peeled and chopped carrot (about 5 medium carrots, 310 g)
- 2 cups peeled and diced sweet potato (1/2 a large or 1 medium, 300 g)
- 4 cups peeled and cubed butternut squash (1 small/medium or 1/2 a large, 560 g)
- 1 cup green lentils (200 g)
- 3 cups vegetable broth
- 2 cups white or crimini mushrooms (chopped (160 g))
- 5 handfuls fresh spinach (150 g)
- salt and pepper (to taste )
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 692mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1173mg
- Calcium
- 125mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 692MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.