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Butternut and borlotti bean stew
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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A colourful winter dish you can cook in one pan.
Ingredients
- 1 tsp rapeseed oil
- 2 red onions, chopped
- 1 medium butternut squash, deseeded, peeled and cubed
- 1 green pepper, chopped
- 1 vegetable stock cube dissolved in 500ml water
- 2 x 400g cans tomatoes
- 50g dried red lentils
- 1 heaped tsp dried oregano
- good pinch chilli flakes
- 4 cloves garlic, crushed
- 2 x 400g cans borlotti beans, drained
- good grind black pepper
- 1 tbsp chopped parsley, to garnish
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 49 % Daily Value *
- Total Fat: 1 g 1.46%
- Saturated Fat: 0 g 0.44%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 173 mg 7.22%
- Calcium: 10 mg 0.95%
- Potassium: 120 mg 3.42%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.36%
- Zinc: 0 mg 0%
- Total Carbohydrate: 8 g %
- Dietary Fiber: 3 g 11.49%
- Sugar: 1 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 1.35%
- Vitamin C 2.53%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
