Private Selection Sun Dried Tomatoes in Olive Oil & Spices Description
Directions
Refrigerate After Opening
Preparation Instructions: Ready to eat.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 3 ct (14 g)
Servings per Container: About 9
| Amount Per Serving | % Daily Value |
|
| Calories | 50 | |
|
| Calories from Fat | 25 | |
|
| Total Fat | 3 g | 5% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 15 mg | 1% |
|
| Total Carbohydrate | 5 g | 2% |
|
| Dietary Fiber | 1 g | 4% |
|
| Sugars | 3 g | |
|
| Protein less than 1g | 0 | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 4% |
|
Other Ingredients: Sun dried tomatoes, olive oil, dehydrated garlic, spices, sulfur dioxide and/or sodium metabisulfite (for color retention).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Hearty Butternut Squash & Lentil Chili
[vc_row][vc_column][vc_column_text]Chili gets a seasonal twist in this hearty lentil chili. Instead of the usual beans, tender lentils take the spotlight, making this dish as unique as it is satisfying. Roasted butternut squash, arguably autumn’s favorite veggie, adds sweetness and depth, while herbs and spices bring cozy warmth to every bite. Vegan, gluten-free and brimming with flavor, it’s a fall recipe that stands out from the rest. Make it with canned lentils if you want to savor it faster!
Hearty Butternut Squash & Lentil Chili
- 1 medium butternut squash (2–3 lbs., peeled, seeded, cut into 1-in. cubes)
- 2 Tbsp. Primal Kitchen Avocado Oil
- 1/4 tsp. Redmond Real Salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1 cup dry green or brown lentils (rinsed, or 2 15 oz. cans for quick version*)
- 3 cups vegetable broth (or filtered water)
- 2 cloves garlic (minced)
- 1 tsp. oregano
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup sun-dried tomatoes (chopped)
- 2 tsp. Primal Kitchen Balsamic Vinegar
- 1/4 cup fresh basil leaves (chopped, plus more for garnish)
- 1/2 lemon (juiced)
- Preheat oven to 400 degrees F. On baking sheet, arrange butternut squash cubes and drizzle with 1 tablespoon oil, season with salt, pepper and paprika, and toss to coat. Roast for 25-30 minutes, until golden and tender.
- In medium saucepan, combine lentils, vegetable broth, garlic, oregano and red pepper flakes. Bring to boil; reduce to simmer; cook uncovered 20-25 minutes, until lentils are tender but not mushy. Drain any excess liquid, if needed.
- For *quick version: In skillet, heat canned lentils with splash of vegetable broth, along with garlic, oregano, red pepper flakes and a pinch of salt and pepper, until just warmed through.
- In large mixing bowl, combine roasted butternut squash, cooked lentils and sun-dried tomatoes. Drizzle with 1 tablespoon oil and balsamic vinegar. Toss gently.
- Just prior to serving, stir in chopped basil and squeeze on fresh lemon juice. Taste and adjust with more salt, pepper or vinegar as needed.
Serving Ideas:
• Add fresh arugula or spinach if you want green leafies.
• Top with toasted pine nuts or pumpkin seeds for extra crunch.
• Add additional protein, if desired.
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