Progresso™ chicken broth and coconut milk provide a flavorful addition to this stew loaded with butternut squash and lentils - a hearty dinner.
Butternut Squash-Lentil Stew
- Prep Time 20 min
- Total 45 min
- Servings 6
- Ingredients 14
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups finely chopped onions
- 1 teaspoon finely chopped gingerroot
- 2 lb butternut squash, peeled, cubed (5 cups)
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 can (13.5 oz) unsweetened coconut milk (not cream of coconut)
- 2 tablespoons red curry paste
- 1/2 cup creamy peanut butter
- 2 teaspoons fish sauce
- 2 tablespoons lime juice
- 1/2 teaspoon pepper
- 1 cup dried red or green lentils, sorted, rinsed
- Chopped fresh cilantro, if desired
- Chopped peanuts, if desired
Make With
Progresso Broth
Instructions
-
Step1In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and gingerroot in oil 5 minutes, stirring occasionally, until tender. Stir in squash; cook 3 minutes.
-
Step2In medium bowl, stir together broth, coconut milk, curry paste, peanut butter, fish sauce, lime juice and pepper until smooth. Pour over squash mixture. Stir in lentils.
-
Step3Heat to boiling; reduce heat. Simmer uncovered 20 to 25 minutes, stirring occasionally, until squash and lentils are tender. Sprinkle individual servings with cilantro and peanuts.
Nutrition
360
Calories
16g
Total Fat
17g
Protein
43g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Total Fat
- 16g
- 0%
- Saturated Fat
- 3g
- 0%
- Sodium
- 640mg
- 0%
- Total Carbohydrate
- 43g
- 0%
- Dietary Fiber
- 10g
- 0%
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 1 Very Lean Meat; 1 High-Fat Meat; 1 Fat;Carbohydrate Choice
2 1/2
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