south-african

Butternut and Spinach Potjiekos with Lentils

Name: Butternut and Spinach Potjiekos with Lentils
Yield: 1 serving
Cuisine: south-african
Ingredients: 85 g brown lentils, dry; 250 g butternut squash, cubed; 80 g spinach, chopped; 90 g onion, chopped; 6 g garlic, minced; 14 g canola oil; 20 g tomato paste; 2 g smoked paprika; 2 g ground coriander; 12 g lemon juice; 2 g salt

This simmered dish pairs brown lentils, dry with butternut squash, cubed, spinach, chopped and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

29 g Protein

104 g Carbohydrates

15 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g brown lentils, dry 299 kcal
250g butternut squash, cubed 113 kcal
80g spinach, chopped 18 kcal
90g onion, chopped 36 kcal
6g garlic, minced 9 kcal
14g canola oil 124 kcal
20g tomato paste 16 kcal
2g smoked paprika 6 kcal
2g ground coriander 6 kcal
12g lemon juice 4 kcal
2g salt 0 kcal

Cooking instructions

onioncanola oil
Heat oil in a heavy pot over medium heat. Cook onion 3 minutes until soft.
garlicsmoked paprikaground coriander
Add garlic, smoked paprika, and ground coriander; stir 30 seconds.
butternut squash
Add butternut and cook 4 minutes, stirring to coat in spices.
brown lentilsbutternut squashtomato pastesalt
Stir in lentils, tomato paste, salt, and water. Bring to a simmer, cover, and cook 18-22 minutes until lentils are tender and butternut is soft.
spinachlemon juice
Stir in spinach until wilted, then add lemon juice to finish.
Simmer 2 minutes uncovered to thicken slightly, then serve.