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EatingWell
Squash & Red Lentil Curry
This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or naan bread.
EatingWell Test Kitchen

Ingredients
Directions
Tips
Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of 1/2-inch pieces). If you can only find the smaller cubes for this recipe, you'll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.
Nutrition Facts
Serving Size:
1 3/4 cups Per Serving:
326 calories; protein 13.6g; carbohydrates 46.5g; dietary fiber 13.1g; sugars 7.7g; fat 11.5g; saturated fat 4.6g; vitamin a iu 12370.9IU; vitamin c 38.3mg; folate 247.6mcg; calcium 107.1mg; iron 4.9mg; magnesium 92.5mg; potassium 995.8mg; sodium 734.6mg; thiamin 0.3mg.
Exchanges:
2 starch, 1 vegetable, 1/2 lean meat, 2 fat
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