Spinach and Lentil Squash

For a Serving Size of Two:

Ingredients:

• 200 grams butternut squash
• 100 grams chopped spinach
• 60 grams cooked lentils
• 100 grams finely chopped onion
• 2 teaspoons minced garlic
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• Salt (to taste)
• 1/2 teaspoon black pepper
• 2 teaspoons olive oil
• 300 ml vegetable broth (or water)

Procedure:

• Peel and cube the butternut squash into bite-sized pieces.
•  Heat olive oil in a large skillet over medium heat. Add cumin seeds and let them splutter for a few seconds. Add the chopped onion and minced garlic, sautéing until the onions are soft and translucent (about 3-4 minutes).
• Add the cubed butternut squash to the skillet and stir well. Sprinkle with ground coriander, turmeric, salt, and black pepper. Cook for 2-3 minutes, allowing the spices to coat the squash.
• Pour in the vegetable broth, cover, and let the squash simmer for 10-15 minutes until it becomes tender.
• Stir in the cooked lentils and chopped spinach. Cook for another 5 minutes until the spinach wilts and the lentils are heated through. Adjust seasoning if necessary.
• Serve hot as a standalone dish or alongside a grain like quinoa or brown rice.

Nutritional Benefits:

Nutritional Information:

• Calories: 335 kcal
• Protein: 12.6 g
• Carbohydrates: 54.3 g
• Fat: 12.4 g