Red Lentil & Squash Curry Stew

Red Lentil & Squash Curry Stew

A high protein and vegetarian stew, very cozy and delicious!
Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 4

Ingredients


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

Instructions


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

2. 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.

3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes.

 

4. Season with salt, pepper, and add some freshly grated ginger to taste.
 

Nutrition Facts

Per Portion

Calories 184
Calories from fat 17.9
Calories from saturated fat 24.0
Total Fat 2.0 g
Saturated Fat 2.7 g
Trans Fat 0 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 11.7 g
Cholesterol 0
Sodium 177 mg
Potassium 651 mg
Total Carbohydrate 35 g
Dietary Fiber 6.0 g
Sugars 8.5 g
Protein 6.9 g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 3.1

Energy sources


Pygal75%441.58186968357234257.51188548008710%296.72396720930516167.3383864779525815%340.0878866564579116.8521548060840775%10%15%CarbohydratesFatProtein

Notes:

Nutritional Highlights

Lentils

are a great plant-based protein, they are a heart-healthy legume packed with fiber, vitamin B and iron

Recipe from:
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