14 Servings
Nestle Recipe
  • 1 tablespoon
    olive oil
  • 1 cup
    chopped white onion
  • 1 cup
    chopped green bell pepper
  • 3 cloves
    garlic, chopped
  • 8 cups
    reduced-sodium chicken broth
  • 2 cans (14.5 ounces each)
    fire-roasted petite diced tomatoes, undrained
  • 2.33 cups
    dry green lentils (16 ounces)
  • 1.5 teaspoons
    Maggi® Granulated Chicken Flavor Bouillon
  • 1 teaspoon
    crushed dry oregano
  • 0.5 teaspoon
    ancho chili powder
  • 0.25 teaspoon
    ground cumin
  • 3 cups
    cubed butternut squash
  • 1 can (15 ounces)
    red kidney beans, rinsed and drained
Step 1
Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 5 minutes or until vegetables begin to soften.
Step 2
Add broth, tomatoes and juice, lentils, bouillon, oregano, chili powder and cumin. Bring to a boil; cook, stirring occasionally, for 15 minutes. Decrease heat to medium-low.
Step 3
Add squash; cook, stirring occasionally, for 15 minutes or until squash is tender. Add kidney beans; cook for 5 minutes or until beans are heated through.
Step 4
Serve with toppings such as shredded cheese, chopped cilantro or chopped avocado, if desired.

Nutrition Information

224.2 cal

  • Total fats (g)

    2.8 Grams

  • Proteins (g)

    14.5 Grams

  • Total Carbs (g)

    36.5 Grams