Ingredients For Butternut Squash-Lentil Stew Recipe
1 tablespoon Olive oil
1.5 cup Finely chopped onions
1 teaspoon Finely chopped gingerroot
2 pound Butternut squash, peeled, cubed
2 cup Progressotm chicken broth
1 can Unsweetened coconut milk
2 tablespoon Red curry paste
0.5 cup Creamy peanut butter
2 teaspoon Fish
2 tablespoon Lime juice
0.5 teaspoon Pepper
1 cup Dried red or green lentils, sorted, rinsed
Chopped fresh cilantro, if desired
Chopped peanuts, if desired
Nutrition value
181
calories per serving
6 g Fat12 g Protein15 g Carbs2 g FiberOther
Current Totals
6 g Fat
12 g Protein
15 g Carbs
2 g Fiber
MacroNutrients
Carbs
15 g
Protein
12 g
Fiber
2 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
34 mg
Iron
0 mg
Vitamin A
8 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
17 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
20 mg
Manganese
0 mg
Phosphorus
90 mg
Selenium
11 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
