Harvest Skillet Lentils
Chewy skillet popped lentils meet apples, bell peppers and butternut squash in this gluten free, low calorie dish. These Harvest Skillet Lentils make a simple and healthy meal for any day of the week!
Servings: 4 servings
Calories: 254kcal
Ingredients
- 1 cup skillet popped lentils
- 3 cups butternut squash cubed
- 1 apple cored, peeled & diced
- 1 yellow bell pepper diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon orange zest
- 1/8 cup parsley chopped
Instructions
- Cook lentils according to Skillet Popped Lentils instructions.
- Heat a skillet to medium high heat and add extra virgin olive oil. Add butternut squash and cook 10 minutes stirring frequently.
- Once squash has browned a bit, add diced apples and peppers with spices and orange zest. Cook until veggies are tender about 7-8 minutes.
- Once veggies are tender, add apple cider vinegar and lentils to the skillet. Toss to combine and cook 2-3 minutes more.
- Add chopped parsley and serve immediately.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 41.7g | Protein: 11.9g | Fat: 5.9g | Saturated Fat: 0.9g | Sodium: 7.3mg | Fiber: 10.3g | Sugar: 5.7g