Gallery

Recipe Summary

prep:
20 mins
cook:
56 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 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.

    Advertisement
Instructions Checklist
  • Stir in broth, tomatoes, 1/2 cup 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.

Tips

Fiber-rich butternut squash boasts folate and potassium; heart-protecting carotenoids lend it a bright orange color.

Nutrition Facts

361 calories; total fat 8g; saturated fat 1g; cholesterol 0mg; sodium 795mg; carbohydrates 62g; fiber 20g; protein 17g.
Advertisement

Reviews

Advertisement