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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.0
  • Total Fat: 10.9 g
  • Cholesterol: 10.4 mg
  • Sodium: 21.0 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 7.4 g
  • Protein: 4.7 g

View full nutritional breakdown of red lentil & squash soup (gormet mag) calories by ingredient
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red lentil & squash soup (gormet mag)

Submitted by: JKPONYGIRL

Introduction

Delicious, hearty, vegitarian soup. Serve with brown rice. Delicious, hearty, vegitarian soup. Serve with brown rice.
Number of Servings: 6

Ingredients

    3 tablespoons vegetable oil
    2 tablespoons unsalted butter
    1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
    1 large onion, chopped
    1 carrot, chopped
    1 celery rib, chopped
    2 garlic cloves, minced
    2 tablespoons minced peeled ginger
    1 tablespoon curry powder (preferably Madras)
    1 cup red lentils, picked over and rinsed
    2 quarts water
    1 teaspoon fresh lemon juice, or to taste


Directions

melt butter in oil. cook veggies over med heat stirring occationally, until begining to brown, 20 min. Add curry powder. Cook 2 mmin more stirring. Add water and lentils. Cook 25-40 minutes until lentils are softened. Add lemon juice and serve. makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JKPONYGIRL.






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