By Mayo Clinic Staff

Dietitian's tip:

This vegan stew is a one-pot meal. Add chopped spinach or kale prior to serving if you like. It won't significantly change the calorie count.

Number of servings

Serves 8

Ingredients

  1. 3 cups butternut squash (approximately 1 1/2 -2 pounds), peeled, seeded and cut into 1-inch cubes
  2. 3 large carrots, peeled and cut into 1/2-inch pieces
  3. 2 large onions, chopped
  4. 3 garlic cloves, minced
  5. 4 cups low-sodium vegetable stock
  6. 1 cup red lentils
  7. 2 tablespoons no-added-salt tomato paste
  8. 2 tablespoons peeled and minced fresh ginger
  9. 2 teaspoons ground cumin
  10. 1 teaspoon turmeric
  11. 1/4 teaspoon saffron
  12. 1 teaspoon freshly ground pepper
  13. 1/4 cup lemon juice
  14. 1 can (16 ounces) garbanzo beans, drained and rinsed
  15. 1/2 cup chopped roasted unsalted peanuts
  16. 1/2 cup chopped fresh cilantro

Directions

In a Dutch oven, slowly sweat vegetables (squash, carrots, onions and garlic) over low to medium heat until onions just start to brown. Stir in vegetable stock and scrape up the browned bits of vegetables on the bottom of the pan.

Add lentils, tomato paste and seasonings. Cover and continue to cook over medium-low heat until lentils and squash are soft (about 1 to 1 1/2 hours). Stir occasionally. Or at this step transfer ingredients to slow cooker and cook for 4-6 hours on low setting.

Stir in lemon juice and garbanzo beans. Serve warm and top with chopped peanuts and cilantro.

Nutritional analysis per serving

Serving size :About 2 cups

  • Calories 287
  • Total fat 7 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 258 mg
  • Total carbohydrate 41 g
  • Dietary fiber 9 g
  • Added sugars 0 g
  • Protein 13 g
Dec. 04, 2015