ONE-POT RED LENTIL AND BUTTERNUT SQUASH CHILI
Flavourful, hearty, and ready in one hour! Try this delicious and healthy one-pot vegan chili featuring red lentils and butternut squash. Perfect for chilly days!
Provided by Marie
Categories Dinner
Time 1h
Number Of Ingredients 16
Steps:
- Using a large pot on medium-high heat, add olive oil and saute the onion, bell pepper, and jalapeno, stirring frequently, until the onions are translucent and the peppers begin to soften (about 3-4 minutes).
- Then stir in the garlic and chili seasoning, allowing the spices become to become fragrant (about 1-2 minutes).
- Add the red lentil, butternut squash, black beans, crushed tomatoes, and vegetable broth and stir until well-combined.
- Bring the chili to a boil and then reduce the heat to a simmer. Cover and let it simmer for 25-30 minutes, until the butternut squash and lentils are tender and cooked through. Top with optional ingredients of your choice. Best served warm.
Nutrition Facts : Calories 323 calories, Carbohydrate 55.4 grams carbohydrates, Fat 4 grams fat, Protein 16.6 grams protein, ServingSize 1
LENTIL AND BUTTERNUT SQUASH CHILI
Warm up with a bowl of this hearty veggie chili. Packed with nutritional all-star lentils and fiber high butternut squash. It's so cozy and belly warming good.
Provided by Katya
Categories Soup
Time 1h15m
Number Of Ingredients 19
Steps:
- In a 6-quart heavy duty stockpot or dutch oven, heat olive oil over medium heat. Add onions and bell pepper. Cook for 5-6 minutes or just until the vegetables begin to soften. Stir in garlic and cook for 30 seconds or until fragrant.
- Add lentils, chili powder, cumin, and oregano. Season to taste with salt and pepper, and cook for about 1 minutes, stirring nonstop.
- Add tomatoes, bay leaf and stock. Bring to a simmer, reduce heat to low and simmer partially covered for 15-20 minutes or until lentils are soft around the edges but firm to bite. Liquid will also slightly reduce.
- Add butternut squash and continue to simmer for 15 minutes. You might also want to taste for salt here and add more, if needed.
- Stir in beans and cook just until heated through, about 2-3 minutes. Check squash for doneness. It should be knife tender. Discard the bay leaf and serve with toppings of choice.
Nutrition Facts : Calories 328 calories, Sugar 8.5 g, Sodium 628.8 mg, Fat 6.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 51.6 g, Fiber 9.6 g, Protein 19.3 g, Cholesterol 5 mg
MAGGI HOME
Steps:
- Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 5 minutes or until vegetables begin to soften.
- Add water, tomatoes and juice, lentils, bouillon, oregano, chili powder and cumin. Bring to a boil; cook, stirring occasionally, for 15 minutes. Decrease heat to medium-low.
- Add squash; cook, stirring occasionally, for 15 minutes or until squash is tender. Add kidney beans; cook for 5 minutes or until beans are heated through.
- Serve with toppings such as shredded cheese, chopped cilantro or chopped avocado, if desired.
LENTILS WITH BUTTERNUT SQUASH
Delicious winter salad
Provided by tweety_anja
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Peel the squash and the onions and cut into large chunks. Place the squash and the onions in a roasting tin. Scatter with cumin seeds and toss in olive oil. Cook at 180C/ Gas 4 for 40 minutes until soft and charred.
- Meanwhile, place lentils in a pan and cover with water. Add the bay leaf and bacon, bring to a simmer and cook, covered, for 20-25 minutes. Drain, discarding bacon and bay, and combine with squash and onions.
- In a bowl, mix the yoghurt, vinegar and 1 tbsp olive oil. Stir into the lentils with the herbs, zest and juice.
- Season and serve.
SPICED LENTIL & BUTTERNUT SQUASH SOUP
Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat
Provided by Esther Clark
Categories Dinner, Lunch, Soup
Time 50m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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