This hearty stew features butternut squash, a type of winter squash that comes into season during the cooler months of the year. Make this on the weekend and pack the leftovers for lunch during the week.
Ingredients For Butternut Squash Stew With Chickpeas Recipe
1 cup Red or brown lentils
2 cup Water
1 tablespoon Fresh ginger
2 Garlic clove
1 teaspoon Turmeric
1 pound Lean ground chicken
1 tablespoon Fresh cilantro
0.5 teaspoon Salt
0.5 teaspoon Black pepper
0.25 teaspoon Cayenne pepper
6 Small bell peppers
0.5 cup Low sodium chicken broth
Nutrition value
148
calories per serving
9 g Fat14 g Protein3 g Carbs3 g FiberOther
Current Totals
9 g Fat
14 g Protein
3 g Carbs
3 g Fiber
MacroNutrients
Carbs
3 g
Protein
14 g
Fiber
3 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
31 mg
Iron
2 mg
Vitamin A
433 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
65 mcg
Vitamin B12
0 mcg
Vitamin C
138 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
31 mg
Manganese
0 mg
Phosphorus
148 mg
Selenium
13 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
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