Ingredients For Lentil, Squash And Mushroom Stew With Quinoa Recipe
2 tablespoon Olive oil
1 Large Onion, Peeled And Diced
300 gram Butternut squash, peed and cubed
1 stick Celery, Sliced
1 teaspoon Paprika
0.5 teaspoon Cayenne pepper
2 tablespoon Tomato puree
1 liter Vegetable Stock
150 gram Puy lentils
200 gram Portobello Mushrooms
Sliced spring onions, to garnish
Nutrition value
113
calories per serving
8 g Fat1 g Protein8 g Carbs3 g FiberOther
Current Totals
8 g Fat
1 g Protein
8 g Carbs
3 g Fiber
MacroNutrients
Carbs
8 g
Protein
1 g
Fiber
3 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
32 mg
Iron
2 mg
Vitamin A
480 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
30 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
32 mg
Manganese
0 mg
Phosphorus
28 mg
Selenium
3 mcg
Zinc
0 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
