Рецепт Chickpea, Butternut Squash and Red Lentil Stew
Ингредиенты
- 2 teaspoons cumin seeds
- ½ teaspoon chili flakes
- 2-3 teaspoons garam masala
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large carrot, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 cup red lentils
- 1 quart vegetable broth
- 1 28-oz can of diced tomatoes
- 1 butternut squash, peeled and chopped into ¾ inch cubes
- 1 can chickpeas
- juice of one lemon
- salt and pepper to taste
- small bunch of cilantro, roughly chopped (save some for garnish)
View Full Recipe at The Ginger Cook
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 2014g | |
Calories 1531 | |
Calories from Fat 201 | 13% |
Total Fat 23.06g | 29% |
Saturated Fat 3.09g | 12% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 5462mg | 228% |
Potassium 3579mg | 102% |
Total Carbs 262.69g | 70% |
Dietary Fiber 85.9g | 286% |
Sugars 25.43g | 17% |
Protein 76.97g | 123% |