Lentil Stew With Pumpkin or Sweet Potatoes

70 mins (prep 10, cooking 60)
15 ingredients
6 servings
This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book “The Vegetarian Table: North Africa.” Whether you choose to use sweet potatoes or winter squash, you’ll be using vegetables with a great deal of vitamin A. Recipe discovered on the NY Times website.

Categories:  stew , low-sat.-fat , <-4-hours , soups-&-stews , low-carb , low-in... , low-sodium , time-to-make , low-protein , low-fat , low-cholesterol , low-calorie , healthy , vegetarian , vegetable , healthy-2 ,
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Serving Size (302.37 g)
Servings 6
Amount per Serving
Calories 171.83 Calories from Fat 33.75
% Daily Value *
Total Fat 3.75g 34.62%
Saturated Fat 0.9g 27.05%
Trans Fat 0.0g %
Cholesterol 7.2mg 14.4%
Sodium 419.43mg 104.86%
Total Carbohydrate 26.0g 52.0%
Dietary Fiber 4.35 g 104.33%
Sugars 7.42 g %
Protein 10.84g 130.09%
Vitamin A 6071.08IU% Vitamin C 59.78mg%
Calcium 211.48mg% Iron 6.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
brown lentils, medium onion, ground ginger, fresh ground pepper