FRIJE

Name: Butternut Squash & Chorizo Lentil Stew
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 300 g of dry lentil; 1 onion; 1 garlic clove; 0.5 butternut squash; 1 tablespoon of olive oil; 8 slice of chorizo; 1 pinch of fresh parsley (optional); salt (according to taste); pepper (according to taste)

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Butternut Squash & Chorizo Lentil Stew

Evening

Course: Main course

Preparation time: 10 minutes

Cooking time: 30 minutes

Cost per serving: 0,69 €

Energy: 513 kcal / serving

Nutritional score:

Instructions

1. Peel and slice the onion.
2. Peel the carrots and butternut squash and cut them into small dice (to ensure quick and even cooking).
3. In a pot, heat a little olive oil and sauté the onion. Then add the diced carrots and butternut squash.
4. Once everything has a nice color, season with salt and pepper, then add the lentils.
5. Cover with enough water and bring to a boil over high heat.
6. Reduce the heat and simmer covered for about 30 minutes, stirring occasionally.
7. Serve sprinkled with parsley and pieces of chorizo.

Notes & Suggestions

Average nutritional values per serving:
Energy: 1,283.96 kJ / 307.84 kCal
Fat: 6.00 g (saturated fat: 0.78 g)
Carbohydrates: 46.80 g (sugars: 6.72 g)
Fiber: 8.12 g
Protein: 20.39 g
Sodium: 100.40 mg