Butternut Squash Red Lentil Stew
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Eating Bird Food · by Brittany Mullins★ 4.5 (72)

Butternut Squash Red Lentil Stew

NUTRITION · PER SERVING190M COOK
CAL 14%·PRO 22%
CARBS 47G68% OF CAL
8G FIBER0G ADDED0G INTRINSIC30G OTHER8G TOTAL SUGAR
FAT 6G20% OF CAL
4G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming stew of butternut squash, red lentils, and coconut milk spiced with turmeric and cinnamon. Hearty, nourishing, and naturally plant-based.

mainsoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 Tablespoon olive oil
  • 1 medium onion (diced)
  • 4 large garlic cloves (minced)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper (to taste)
  • 1 medium butternut squash (peeled, seeded and chopped (about 5 cups))
  • 4 cups low-sodium vegetable broth
  • 1 – 14 oz can diced tomatoes
  • 1 – 14 oz can light coconut milk
  • 1 cup dried red lentils (rinsed)
  • 3 tablespoons tomato paste
  • 2-3 teaspoons apple cider vinegar
  • 1-2 cups chopped spinach (optional)
  • chopped cilantro and sliced green onions (for garnish)
  • cooked brown rice or quinoa (optional)
PREP
10M
SODIUM
212MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.