japanese

Kabocha and Red Lentil Miso Stew

Name: Kabocha and Red Lentil Miso Stew
Yield: 1 serving
Cuisine: japanese
Ingredients: 398 g kabocha squash cubed; 127 g red lentils; 109 g onion sliced; 905 g water; 40 g miso paste; 18 g soy sauce; 127 g baby spinach; 11 g toasted sesame oil; 11 g toasted sesame seeds

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

Set your calorie target 650 kcal

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

red lentilswater
Rinse red lentils under cold water until the water runs mostly clear.
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).
miso pastesoy sauce
Stir in miso paste until dissolved. Add soy sauce and cook 1 minute without boiling hard.
baby spinach
Stir in spinach to wilt, then turn off heat.
toasted sesame oil
Serve in a bowl and drizzle with toasted sesame oil.