• prep: 0 hr
  • cook: 15 min
  • total: 15 min
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  • servings:
  • Ingredients

    • 2 tablespoons canola oil
    • 11/2 cups diced onion
    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons curry powder or garam masala
    • 1 20-ounce package cubed peeled butternut squash (see Tip)
    • 1 cup red lentils
    • 1 cup chopped fresh tomato or one 15-ounce can diced tomatoes, drained
    • 11/2 teaspoons salt
    • 4 cups water
    • 1 14-ounce can lite coconut milk
    • 5 lime wedges
    • Chopped fresh cilantro for garnish

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1584 % Daily Value *
    • Total Fat: 40 g 61%
    • Saturated Fat: 9 g 42.75%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 12934 mg 538.92%
    • Calcium: 441 mg 44.07%
    • Potassium: 4748 mg 135.65%
    • Magnesium: 0 mg 0%
    • Iron: 23 mg 125.83%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 261 g %
    • Dietary Fiber: 85 g 338.28%
    • Sugar: 46 g
    • Protein: 69 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 3 g
    • Omega 6 Fatty Acid: 6 g
    • Vitamin A 115.57%
    • Vitamin C 326.62%
    • 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 - Fat7
    • Exchange - Fruit2
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch9
    • Exchange - Vegetables18
    • Exchange - Lean Meat4
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total7 c
    • MyPlate - Fruit2 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total10 oz-eq