18 | 50 | 191 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
15 min | 35 min | 10 |
2 tbsp | Extra virgin olive oil |
1/2 cup slices | Fennel (diced) |
1/2 cup | Green onion (diced; green parts ONLY) |
5 cup | Butternut squash (cubed) |
3 cup | Sweet potato |
3 cup | Vegetable stock/broth, gluten-free (low FODMAP stock) |
1 can(s) (16 oz) | Diced tomatoes, canned |
1 can(s) (13.5 oz) | Coconut milk, sweetened |
2 cup | Lentils, canned (rinsed well) |
3 tbsp | Tomato paste, organic |
1 tsp | Turmeric, ground |
1 1/2 tsp | Cumin (ground) |
1 tsp | Chili powder (ancho) |
1/4 tsp | Salt |
1/2 tsp | Black pepper |
2 tsp | Apple cider vinegar |
1 1/2 cup | Spinach (de-stemmed and; chopped) |
1/2 cup | Parsley, fresh (chopped; optional) |
Meat Alternative | 0.3 |
Vegetables | 2.7 |