Name: Roasted Butternut Squash and Lentil Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.75 cup Cooked brown lentils; 0.5 cup Butternut squash; 0.25 cup Carrots; 0.25 cup Yellow onion; 1 clove Garlic; 0.25 cup Tomato puree; 0.5 tbsp Heavy cream; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Vegetable broth

Roasted Butternut Squash and Lentil Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Lentil Stew

Roasted butternut squash and tender lentils simmered in a velvety tomato broth with a hint of cream for a comforting, earthy finish.

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NUTRITION

Protein

42.3g

Fat

8.2g

Carbs

55.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.75 cup Cooked brown lentils

0.5 cup Butternut squash

0.25 cup Carrots

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Tomato puree

0.5 tbsp Heavy cream

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Vegetable broth

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PREPARATION

1
Preheat your oven to 400°F and toss the cubed butternut squash with half of the olive oil, sea salt, and black pepper.
2
Spread the squash on a parchment-lined baking sheet and roast for 20 minutes until the edges are golden and tender.
3
While the squash roasts, heat the remaining olive oil in a large pot over medium heat and sauté the diced onion, carrots, and chicken breast.
4
Add the minced garlic to the pot and cook for 1 minute until fragrant.
5
Stir in the vegetable broth, tomato puree, and cooked lentils, then bring the mixture to a gentle simmer for 10 minutes.
6
Fold in the roasted butternut squash and heavy cream, stirring gently to combine all the flavors before serving hot.