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Pan-fried butternut squash, lentils, and tofu

Easy, quick, and delicious recipe for butternut squash, lentils, and tofu.

Public
Course: Side dish
Preparation time: 0 minutes
Cooking time: 45 minutes
Energy: 290 kcal / serving

Instructions

  • 1.   * Clean and cut the butternut squash in half. Remove the seeds and, without peeling it, cut it into cubes.
  • 2.   * Rinse the lentils, peel the onion and garlic, and finely chop them. Peel and cut the carrots into small cubes.
  • 3.   * Rinse the lentils, peel the onion and garlic, and finely chop them. Peel and cut the carrots into small cubes.
  • 4.   * Pour 2 tablespoons of oil again and sauté the onion and carrot in the same pan. After 3 minutes, add the butternut squash and continue cooking for 5 minutes over high heat while stirring.
  • 5.   * Add the lentils, cover with broth, and add the tomato paste and a good pinch of thyme. Bring to a simmer and cook for about twenty minutes, until the liquid has evaporated.
  • 6.   Enjoy!

Ingredients for servings

  • 500 g of red kuri squash
  • 250 g of dry green lentil
  • 3 carrots
  • 1 yellow onion
  • 3 garlic cloves
  • 10 cl of tomato sauce
  • 35 cl of chicken broth
  • 1 pinch of thyme
  • 1 olive oil

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    290 kcal
    14 %
  • Fat
    1,13 g
    2 %
  • of which saturated
    0,21 g
    1 %
  • Carbohydrates
    43,79 g
    17 %
  • of which sugar
    ?
    ?
  • Protein
    18,47 g
    37 %
  • Fibers
    8,88 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.