Red Lentil & Squash Curry Stew

Red Lentil & Squash Curry Stew

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 2
Scheduled for:
Dinner on Wednesday
Leftovers:
Dinner on Thursday

Ingredients for 2

Show Original

1/2 tsp Extra virgin olive oil
1/2 onion(s) Sweet onion (chopped)
1 1/2 clove(s) Garlic (minced)
1/2 tbsp Curry powder
2 cup Vegetable stock/broth, low sodium
1 1/2 cup Butternut squash (cooked)
1/2 cup Spinach
1/4 tsp minced Ginger root
1/2 pinch Salt and pepper
1/2 cup Lentils, red, cooked

Instructions


In a large pot, add olive oil and chopped onion and minced garlic. Saute for about 5 minutes over low-medium heat.

Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.

Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes. Season with salt, pepper, and add some freshly grated ginger to taste.

Nutrition Facts

Per Portion

Calories 191
Calories from fat 18.1
Calories from saturated fat 25.3
Total Fat 2.0 g
Saturated Fat 2.8 g
Trans Fat 0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 12.3 g
Cholesterol 0 mg
Sodium 185 mg
Potassium 682 mg
Total Carbohydrate 36 g
Dietary Fiber 6.2 g
Sugars 8.7 g
Protein 7.2 g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 3.1

Energy sources


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