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1 Tbsp. oil
1-1/2 cups chopped onions
1 cup chopped red peppers
3 cloves garlic, minced
3 cups cubed peeled butternut squash (1/2 inch pieces)
3 cups vegetable broth
1 jar (650 mL) Classico Riserva Marinara Pasta Sauce
1 cup dry green lentils, uncooked
2-1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/4 tsp. black pepper
1/4 cup chopped fresh cilantro
1 fresh jalapeño pepper, seeded, sliced
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How do I make it ?
Heat oil in large saucepan on medium heat. Add onions, red peppers and garlic; cook 5 min. or until crisp-tender, stirring frequently.
Add all remaining ingredients except cilantro and jalapeño peppers; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until lentils and squash are tender, stirring occasionally.
Serve topped with cilantro and jalapeño peppers.
Kraft Kitchen Tips!
Top each serving with 1 Tbsp. sour cream.
Serve with your favourite crusty bread.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 560 mg
Carbohydrate 36 g
Fibre 9 g
Sugars 10 g
Protein 9 g
7 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.