Ingredients
6
6 servings
- •5 cups hot water
- •2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
- •1 tablespoon extra-virgin olive oil
- •1 cup chopped yellow onion
- •2 large cloves garlic, minced
- •1 teaspoon dried fenugreek leaves
- •1 bay leaf
- •0.5 teaspoon ground cumin
- •0.5 teaspoon ground coriander
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •0.25 teaspoon cayenne pepper
- •1 cup lentils
- •1 cup peeled and chopped butternut squash
- •1 large carrot, chopped
- •1 celery stalk, chopped
- •0.5 cup chopped fresh green beans
- •0.25 cup frozen peas
- •1 tablespoon chopped fresh cilantro
Instructions
- Stir hot water and tomato bouillon cubes together in a bowl until dissolved.
- Heat oil in a Dutch oven over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook until fragrant, about 1 minute.
- Stir in lentils, butternut squash, carrot, celery. Add tomato bouillon and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
- Add green beans and peas; cook until tender, about 5 minutes. Garnish with fresh cilantro.
Nutritional Facts
Per 6 servings
- Calories: 175
- Carbohydrate: 29g
- Fat: 3g
- Fiber: 12g
- Protein: 10g
- Sugar: 4g
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