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japanese

Kabocha and Red Lentil Miso Stew

This simmered dish pairs kabocha squash cubed with red lentils, miso paste and onion sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Vegetarian Vegan Heart friendly Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

28 g Protein
102 g Carbohydrates
20 g Fat
26 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 398g kabocha squash cubed 179 kcal
  • 127g red lentils 147 kcal
  • 109g onion sliced 44 kcal
  • 905g water 0 kcal
  • 40g miso paste 80 kcal
  • 18g soy sauce 13 kcal
  • 127g baby spinach 29 kcal
  • 11g toasted sesame oil 97 kcal
  • 11g toasted sesame seeds 64 kcal

Cooking instructions

  1. red lentilswater
    Rinse red lentils under cold water until the water runs mostly clear.
  2. kabocha squash cubedred lentilsonion slicedwater
    In a small pot, bring water to a simmer. Add kabocha, lentils, and onion. Simmer gently until lentils are soft and kabocha is tender (12-15 minutes).
  3. miso pastesoy sauce
    Stir in miso paste until dissolved. Add soy sauce and cook 1 minute without boiling hard.
  4. baby spinach
    Stir in spinach to wilt, then turn off heat.
  5. toasted sesame oil
    Serve in a bowl and drizzle with toasted sesame oil.

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