Lentil and Squash Bowl
Basic Information
- Servings: 4
- Serving Size: 1 bowl (1.5 cups)
- Difficulty: 2
- Budget: 3
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Rastafarian Ital
Equipment
- - Medium saucepan
- - Baking sheet
Ingredients
- 1 cup dried lentils, rinsed
- 2 cups butternut squash, cubed
- 1 onion , chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- - Salt and pepper to taste
Directions
- - Preheat oven to 400°F (200°C).
- - Toss squash with 1 tablespoon olive oil, cumin, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender.
- - In a saucepan, heat remaining oil over medium heat, sauté onion for 3-4 minutes, add lentils and broth; bring to a boil, then simmer for 20-25 minutes until tender.
- - Mix lentils with roasted squash and serve 1.5 cups per portion warm.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 300
- Protein: 14g
- Fat: 8g
- Carbs: 46g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A