Hearty Butternut Squash & Lentil Chili
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 376 kcal
Ingredients
- 1 medium butternut squash 2–3 lbs., peeled, seeded, cut into 1-in. cubes
- 2 Tbsp. Primal Kitchen Avocado Oil
- 1/4 tsp. Redmond Real Salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1 cup dry green or brown lentils rinsed, or 2 15 oz. cans for quick version*
- 3 cups vegetable broth or filtered water
- 2 cloves garlic minced
- 1 tsp. oregano
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup sun-dried tomatoes chopped
- 2 tsp. Primal Kitchen Balsamic Vinegar
- 1/4 cup fresh basil leaves chopped, plus more for garnish
- 1/2 lemon juiced
Instructions
-
Preheat oven to 400 degrees F. On baking sheet, arrange butternut squash cubes and drizzle with 1 tablespoon oil, season with salt, pepper and paprika, and toss to coat. Roast for 25-30 minutes, until golden and tender.
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In medium saucepan, combine lentils, vegetable broth, garlic, oregano and red pepper flakes. Bring to boil; reduce to simmer; cook uncovered 20-25 minutes, until lentils are tender but not mushy. Drain any excess liquid, if needed.
-
For *quick version: In skillet, heat canned lentils with splash of vegetable broth, along with garlic, oregano, red pepper flakes and a pinch of salt and pepper, until just warmed through.
-
In large mixing bowl, combine roasted butternut squash, cooked lentils and sun-dried tomatoes. Drizzle with 1 tablespoon oil and balsamic vinegar. Toss gently.
-
Just prior to serving, stir in chopped basil and squeeze on fresh lemon juice. Taste and adjust with more salt, pepper or vinegar as needed.
Recipe Notes
Serving Ideas:
• Add fresh arugula or spinach if you want green leafies.
• Top with toasted pine nuts or pumpkin seeds for extra crunch.
• Add additional protein, if desired.
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Nutrition Facts
Hearty Butternut Squash & Lentil Chili
Amount Per Serving
Calories 376
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 861mg36%
Potassium 1646mg47%
Carbohydrates 63g21%
Fiber 21g84%
Sugar 12g13%
Protein 17g34%
Vitamin A 20882IU418%
Vitamin C 49mg59%
Calcium 162mg16%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.