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Ingredientes
- 1 1/2 lb Butternut squash
- 3/4 c. Green lentils
- 1 c. Vegetable stock, plus more as needed for thinning and reheating
- 1 x Onion, minced
- 2 x Garlic cloves, finely chopped
- 1 tsp Cinnamon
- 1/2 c. Apricots, dry, cut into quarters, soaked in warm water
- 1 c. Plum tomatoes, diced (opt)
- 2 Tbsp. Lemon juice Salt and pepper Minced parsley Preheat the oven to 375 degrees.
Direcciones
- Bake the butternut squash for 45 to 50 min, till tender but hard. When the squash is cold sufficient to handle, remove the peel, throw away the seeds, and cut the flesh into 1/2-inch chunks. Or possibly you may peel the squash, cut it into 1/2-inch chunks, and poach them in water or possibly vegetable stock till hard-tender. Drain and set aside.
- Cover the lentils with cool water and bring up a boil. Simmer till hard-tender, 20 to 30 min. Keep testing, as the cooking time for lentils can vary greatly depending on their age. When the lentils are cooked through, drain them well and set them aside.
- Bring the vegetable stock to a boil and add in the onion. Reduce the heat and cook, covered, till tender and translucent/soft, about 15 min. Add in the garlic, cumin, and cinnamon and simmer for a few min. Add in the dry apricots with some of their soaking liquid, the reserved lentils and squash. Stir in the lemon juice and season with salt and pepper. If the ragout seems dry, add in more apricot liquid or possibly stock. Sprinkle with minced parsley. Serve with rice.
- added salt, 3% of calories from fat
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 223 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 246mg | 10% |
| Potassium 1018mg | 29% |
| Total Carbs 45.68g | 12% |
| Dietary Fiber 15.4g | 51% |
| Sugars 8.01g | 5% |
| Protein 11.65g | 19% |
