18 | 60 | 179 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
15 min | 45 min | 10 |
2 tbsp | Extra virgin olive oil |
1 1/2 cup | Fennel (diced bulbs) |
1/2 cup | Green onion (diced green; (green parts ONLY)) |
5 cup | Kabocha squash (cubed; (OR buttercup/Japanese pumpkin OR acorn)) |
3 cup | Sweet potato (cubed (approx. 1 large or 2 small)) |
3 cup | Vegetable stock/broth, gluten-free (LOW FODMAP) |
1 can(s) (16 oz) | Diced tomatoes, canned |
1 can(s) (13.5 oz) | Coconut milk, sweetened |
2 cup | Lentils, canned ((rinsed well)) |
3 tbsp | Tomato paste, canned |
1 tsp | Turmeric, ground |
1 1/2 tsp | Cumin seeds (ground) |
1 tsp | Chili powder (ancho) |
1/4 tsp | Salt |
1/2 tsp | Black pepper |
2 tsp | Apple cider vinegar |
1 1/2 cup | Spinach (destemmed and chopped; (packed down (can also use kale or chard)) |
1/2 cup | Parsley, fresh (chopped (optional)) |
Meat Alternative | 0.3 |
Vegetables | 2.9 |