Creamy Lentils, Squash, and Spinach - Slender Kitchen
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Creamy Lentils, Squash, and Spinach

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316
Calories 
51g
Carbs 
6g
Fat 
16g
Protein 
7
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

For some reason I never really considered making or eating lentils until about three years ago. They weren't something my family ever cooked and I didn't really know what to do with them. And quite honestly I thought of them as mushy and flavorless. However I had a roommate who loved lentils and she totally turned things around. She made the most delicious lentil stews and soups and today's recipe is inspired by all the amazing creamy lentils she used to make. These lentils are cooked with onion, carrots, celery, garlic, butternut squash, and herbs to boost the flavor. Then they are finished with spinach and some half and half to make them nice and creamy. Delicious and easy.

Prep Time

Creamy Lentils, Squash, and Spinach

1
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 tbsp. olive oil
  • 1/2 U onion, diced
  • 2 U carrots, peeled and chopped
  • 2 U celery ribs, chopped
  • 2 U cloves garlic, minced
  • 1 cup dry lentils, rinsed
  • 3 cups butternut squash, peeled and chopped
  • 3 cups vegetable broth (possibly more during cooking)
  • 1 U bay leaf
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1/2 tsp. paprika
  • 1/3 cup half and half
  • 4 cups spinach
  • Salt and pepper
  • 1 tbsp. balsamic vinegar

Nutritional Facts

Serving Size: 
1.5-2 cups
Amount Per Serving
Calories 316
Calories from Fat 59
% Daily Value *
Total Fat 6g
10%
Saturated Fat 2g
10%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 8mg
3%
Sodium 783mg
34%
Total Carbohydrate 51g
17%
Dietary Fiber 19g
77%
Sugars 8g
Protein 16g

Directions

  1. Heat the olive oil over medium high heat. Add the onion, carrots, and celery. Cook for 8-10 minutes until tender and becoming translucent. Add the garlic and cook for 30 seconds.
  2. Add the lentils, squash, broth, thyme, oregano, and paprika. Stir together and bring to a simmer. Cook for 30-40 minutes until lentils and butternut squash are tender. Add more broth if needed so that lentils are just covered by liquid for most of the cooking process.
  3. Turn off the heat and stir in spinach and half and half. Season generously with salt and pepper.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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