Broma Bakery · by Sarah Fennel★ 5.0
Butternut Squash Lentil Stew
NUTRITION · PER SERVING—
CAL 23%·PRO 57%
CARBS 69G60% OF CAL
13G FIBER0G ADDED0G INTRINSIC27G OTHER29G TOTAL SUGAR
FAT 10G20% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian stew with butternut squash, lentils, and aromatic spices. Warming, satisfying, and full of earthy flavors.
mainsoupbeans🫕 dutch oven🍲 stockpotgluten free
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 large onion, diced
- 1 cup celery, chopped
- 3 cups butternut squash, cut into 3/4 inch cubes
- 3 cloves garlic, minced
- 1 1/2 teaspoons cumin
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 15 oz can diced tomatoes
- 2 1/4 cups green lentils
- 8 cups chicken stock (homemade preferred!)
- parmesan, for garnish
At a glance
PER SERVING
CAL 23%·PRO 57%
CARBS 69G60% OF CAL
13G FIBER0G ADDED0G INTRINSIC27G OTHER29G TOTAL SUGAR
FAT 10G20% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1906mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1598mg
- Calcium
- 159mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1906MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.