Wednesday, December 26, 2012

Squash and Lentil Stew

So, I saw this in the October Family Circle and showed it to hubby.  "Umm, no" was his answer.  So I saved it to make one night when he wasn't home but I ended up making it tonight when he WAS home.  Out of 10, he scored it an 8.5 and the two younger kids scored it a 9.  For hubby to rate it a 9, it has to be almost perfect.  A 10 is only for the absolute best recipes so an 8.5 is pretty good!  I think next time I make it, I'll add some kielbasa because I just think it would taste yummy but you can change out the chicken broth for vegetable broth and make it totally vegan!!  It's nice that it's versatile!!

Squash and Lentil Stew

3 Tbsp. olive oil
3 carrots, peeled and diced
2 ribs celery, trimmed and diced
1 medium onion, diced
1 medium butternut sqush (about 2 3/4 lbs), peeled, seeded and diced (5 1/2 cups)
2 Tbsp. chili powder
1/2 tsp. ground cumin
1 can (14.5 oz) light and fat free chicken broth or low sodium vegetable broth
1 can (14.5 oz) diced tomatoes in juice
1/2 cup water
1 1/2 cups small brown or French green lentils, picked through
3/4 tsp. salt
1/3 cup cilantro leaves, chopped

1.  Heat oil in large stockpot or Dutch oven over medium heat.  Add carrots, celery and onion and cook 5 minutes.  Add squash and season with chili powder and ground cumin.  Cook 1 minute.

2.  Stir in broth, tomatoes, water and lentils.  Cover and simmer on medium-low heat for 40 minutes, stirring occasionally.  Uncover and stir in salt.  Simmer, uncovered an additional 10 minutes.  Stir in cilantro and serve.

Makes 6 servings
Per serving:  361 cals., 8 g. fat (1 g. sat fat), 17 g. protein, 62 g. carbs, 20 g. fiber, 795 sodium, 0 mg. cholesterol

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