5 from 2 votes
East-West Lentil Stew
A union of Mexican and Indian flavors in a hearty, satisfying lentil stew!
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
432 kcal
Course:
Main Course
Cuisine:
Indian, Mexican
Ingredients
- 2 tbs olive oil
- 1 onion diced, small
- 2 cloves garlic , minced
- 1/4 lb Mexican chorizo , click link for easy homemade chorizo!
- 2 cups butternut squash , diced
- 1 celery diced, stalk
- 1 cup lentils dried
- 3 cups chicken broth good quality
- 1 bay leaf
- 1 tsp curry powder
- salt to taste
- black pepper to taste
- 1 cup swiss chard , thinly sliced
Instructions
- In a heavy pot or Dutch oven saute the onion and garlic in olive oil until translucent, add the chorizo and brown, add the squash and celery and saute for another 2 minutes, add the lentils, stock, bay leaf, curry powder, and salt and pepper. Bring to a slow boil, reduce heat to low, cover and simmer for 20 minutes or until the lentils and vegetables are soft. Add the Swiss chard and cook for another 3 minutes. Serve hot.
Cup of Yum
Nutrition Information
Calories
432kcal
(22%)
Carbohydrates
48g
(16%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
23mg
(8%)
Sodium
495mg
(21%)
Potassium
1008mg
(21%)
Fiber
17g
(68%)
Sugar
7g
(14%)
Vitamin A
8219IU
(164%)
Vitamin C
23mg
(26%)
Calcium
86mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 432
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 495mg | 21% |
| Potassium | 1008mg | 21% |
| Fiber | 17g | 68% |
| Sugar | 7g | 14% |
| Vitamin A | 8219IU | 164% |
| Vitamin C | 23mg | 26% |
| Calcium | 86mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.