BUTTERNUT SQUASH AND LENTIL STEW RECIPES

Name: Lentil and butternut squash stew
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 20 oz Uncooked butternut squash peeled and seeded, cut into 1-in chunks; 5 medium Uncooked carrot(s) halved lengthwise and thinly sliced; 1.75 cup(s) Fat free reduced sodium vegetable broth warmed; 0.75 cup(s) Dry lentils Pardina, French green (lentils de puy), or brown, picked over, rinsed, and drained; 1 medium Uncooked onion(s); 3 Tbsp Red-wine vinegar; 0.75 tsp Table salt; 0.25 tsp Black pepper; 1 leaf/leaves Bay leaf; 0.5 cup(s) Cilantro chopped; 0.333 cup(s) Fresh mint leaves chopped

LENTIL AND BUTTERNUT SQUASH STEW | RECIPES | WW USA

Lentil and butternut squash stew | Recipes | WW USA image

Pardina lentils from Spain are sometimes labeled Spanish brown lentils. They have a distinctive nutty flavor, creamy texture, and hold their shape well in the slow cooker. Look for them in supermarkets or specialty foods stores. Other types of lentils will work well, too—so use whatever you can easily find—but just note that the texture of your stew may change. Red lentils, for instance, tend to fall apart yielding a thicker, creamier soup base. Save time by buying pre-cut butternut squash.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 310 minutes

Prep Time 10 minutes

Cook Time 300 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

20 oz Uncooked butternut squash peeled and seeded, cut into 1-in chunks
5 medium Uncooked carrot(s) halved lengthwise and thinly sliced
1.75 cup(s) Fat free reduced sodium vegetable broth warmed
0.75 cup(s) Dry lentils Pardina, French green (lentils de puy), or brown, picked over, rinsed, and drained
1 medium Uncooked onion(s)
3 Tbsp Red-wine vinegar
0.75 tsp Table salt
0.25 tsp Black pepper
1 leaf/leaves Bay leaf
0.5 cup(s) Cilantro chopped
0.333 cup(s) Fresh mint leaves chopped

Steps:

Combine squash, carrots, broth, lentils, onion, vinegar, salt, pepper, and bay leaf in 5- or 6-quart slow cooker. Cover and cook until vegetables and lentils are tender, 4–5 hours on high or 8–9 hours on low.
Discard bay leaf. Stir in cilantro and mint just. Ladle stew evenly into 4 bowls.
Serving size: 1 3/4 cups

Nutrition Facts : Calories 77 kcal

BUTTERNUT SQUASH-LENTIL STEW RECIPE - BETTYCROCKER.COM

Butternut Squash-Lentil Stew Recipe - BettyCrocker.com image

Progresso™ chicken broth and coconut milk provide a flavorful addition to this stew loaded with butternut squash and lentils - a hearty dinner.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped gingerroot
2 lb butternut squash, peeled, cubed (5 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (13.5 oz) unsweetened coconut milk (not cream of coconut)
2 tablespoons red curry paste
1/2 cup creamy peanut butter
2 teaspoons fish sauce
2 tablespoons lime juice
1/2 teaspoon pepper
1 cup dried red or green lentils, sorted, rinsed
Chopped fresh cilantro, if desired
Chopped peanuts, if desired

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and gingerroot in oil 5 minutes, stirring occasionally, until tender. Stir in squash; cook 3 minutes.
In medium bowl, stir together broth, coconut milk, curry paste, peanut butter, fish sauce, lime juice and pepper until smooth. Pour over squash mixture. Stir in lentils.
Heat to boiling; reduce heat. Simmer uncovered 20 to 25 minutes, stirring occasionally, until squash and lentils are tender. Sprinkle individual servings with cilantro and peanuts.

Nutrition Facts : Calories 360 , CarbohydrateContent 43 g, FatContent 1 , FiberContent 10 g, ProteinContent 17 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 640 mg

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