Lentil, Butternut Squash, and Zucchini Stew

Name: Lentil, Butternut Squash, and Zucchini Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 tablespoons sunflower oil; 1 medium white onion diced; 2/3 cup red or green lentils; 1/4 cup dry apple cider (optional); 450g butternut squash peeled and chopped; 3 medium zucchini cubed; 1 and 1/2 cups (360ml) vegetable broth; 2 tins chopped tomatoes; 1 teaspoon smoked sweet paprika; 1/2 teaspoon cayenne pepper; Salt and pepper

3 steps

Prep:10minCook:30min

From Michal Korkosz’s book.

Updated at: Thu, 17 Aug 2023 13:14:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories315.7 kcal (16%)

Total Fat12.5 g (18%)

Carbs43.7 g (17%)

Sugars7.4 g (8%)

Protein12.6 g (25%)

Sodium727.7 mg (36%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonssunflower oil

450gbutternut squash

peeled and chopped

3zucchini

medium, cubed

360mlvegetable broth

2tins chopped tomatoes

1 teaspoonsmoked sweet paprika

½ teaspooncayenne pepper

salt

pepper

Instructions

Step 1

Heat oil in a large pot over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until translucent, 3 to 4 minutes.

Step 2

Add the lentils and stir for 1 minute. Add the cider, if using, and wait until it has evaporated, about 30 seconds. Add the butternut squash and zucchini and stir for 3 minutes. Add the vegetable broth and tomatoes. Season with the paprika, cayenne, salt, and pepper.

Step 3

Cook until the vegetables are softened, 15 to 20 minutes. Season with salt and black pepper and serve hot. Serve with freshly baked bread and butter.