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Butternut and Lentil Stew

  • 4servings
  • 45minutes
  • 255calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can(s) (13 3/4 to 14 1/2 ounces) chicken broth

  2. 1 cup(s) lentils , rinsed

  3. 1 bay leaf

  4. 1 tablespoon(s) olive oil

  5. 1 medium onion , chopped

  6. 2 clove(s) garlic , crushed with garlic press

  7. 1 medium (2 1/2 pounds) butternut squash , peeled and cut into 3/4-inch chunks

  8. 1 tablespoon(s) chopped fresh sage, basil, or parsley leaves

  9. 3/4 teaspoon(s) salt

  10. 1/4 teaspoon(s) coarsely ground black pepper

  11. 2 plum tomatoes , coarsely chopped

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, combine chicken broth and enough water to equal 3 cups. Stir in lentils and bay leaf, heat to boiling over high heat. Reduce heat to low, cover and simmer 25 minutes or until lentils are tender. Set aside.

  2. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and garlic and cook 5 minutes, stirring occasionally. Stir in butternut squash, chopped sage, salt, and pepper. Cook, covered, 15 minutes or until squash is tender, stirring frequently.

  3. Stir lentils with any cooking liquid into squash mixture. Discard bay leaf. Stir in tomatoes. Increase heat to medium-high and cook, uncovered, 1 minute longer.

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