Lentils and Roasted Tomato Stew

Lentils and Roasted Tomato Stew

recipe by

390
calories
16
ingredients
5
servings
3.77

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Ingredients

4 tbsps olive oil
1 onions large, finely chopped, about 2 cups
6 cloves garlic minced
2 sweet pepper any color, chopped, about 1 cup
14 1/2 ozs roasted tomatoes Hunt’s®, undrained
1 cup beluga lentil rinsed and picked over
1/4 cup red lentils split, rinsed and picked over
1 tsp oregano
1/2 tsp tumeric
1 tsp salt or to taste
2 cups butternut squash chopped into 1/4-inch dice
cilantro finely chopped, optional

Nutrition Facts

390
calories
14
g fat
5
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 9
SmartPoints: 14