Curried lentil squash bisque

Name: Curried lentil squash bisque Recipe
Yield: 13
Ingredients: 1 can coconut milk; 2 cup dry red lentils; 4 cups broth; 1 large onion; 1 shallot; 1/2 cup chopped celery; piece of fresh ginger; curry powder; cinnamon; red pepper; cumin; garam masala; 2 roasted butternut squash (about 4 cups)

Number of Servings: 13

Ingredients

1 can coconut milk2 cup dry red lentils4 cups broth1 large onion1 shallot1/2 cup chopped celerypiece of fresh gingercurry powdercinnamonred peppercumingaram masala2 roasted butternut squash (about 4 cups)

Directions

Saute onions, shallot, celery and spices in a pot until translucent. Then add broth and lentils and bring to a boil. Cover and stir occasionally until lentils are soft. Then add coconut milk and simmer until lentils are disintegrating. Add squash (not the skin or seeds) and blend until smooth.

Makes 13 1-cup servings

Number of Servings: 13

Recipe submitted by SparkPeople user CREATIVECALICO.

Servings Per Recipe: 13

Nutritional Info Amount Per Serving

Calories: 118.8
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 11.2 mg
Total Carbs: 13.6 g
Dietary Fiber: 4.1 g
Protein: 4.0 g

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