Autumn Stew with Pumpkin
Ingredients for 4 people:
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1 organic butternut squash
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250 grams chicken breast
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1 tablespoon olive oil
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2 red onions
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1 clove garlic
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1 bunch fresh parsley
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½ jar grilled red peppers
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500 grams baby potatoes with skin
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800 grams canned lentils
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2 teaspoons paprika powder
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70 grams tomato paste
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350 ml vegetable stock
Instructions:
Wash the pumpkin and cut it into pieces. Remove the stringy inner parts with a spoon. Cut the chicken breast into small cubes and the onions into rings. Press the garlic and finely chop the parsley. Drain the red peppers and cut them into pieces.
Wash the baby potatoes well and cut them in half. Drain and rinse the lentils.
This dish contains 433 kcal per person:
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52 grams carbohydrates
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37 grams protein
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5 grams fat
Heat a spoonful of oil in a deep pan and sauté the onion and garlic. Add the diced chicken breast and cook over medium heat until done. Add the paprika powder and tomato paste and cook for a few more minutes. Then add the red pepper pieces, potatoes, pumpkin, and vegetable stock. Stir well and bring to a boil. Let the dish simmer for about 25 minutes. Add the lentils after 15 minutes.
Check after 20 minutes if the potatoes are cooked.
Serve the dish with fresh parsley.