Curried Butternut Squash & Lentil Soup
- Number of Servings: 4
Ingredients
Brummel & Brown - 1 tbspButternut Squash - 2 cups, cubedOnion - 1 cup, choppedBell Pepper - 1/2 cup, choppedGarlic - 1 clove, mincedCurry Powder - 1/2 TbspGinger - 1/2 Tbsp, gratedGround Cumin - 1/2 tsp Ground Turmeric - 1/2 tspSalt - 1 tspCayenne Pepper - 1/4 tspVegetable Broth - 14.5oz canLentils - 3/4 cup, rinsed and drainedWater - 3 cups
1. In a dutch oven, melt butter over medium heat. Add the butternut squash, onion and pepper and cook, stirring occasionally, until onion is tender. Add garlic, curry powder, ginger, cumin, turmeric, salt and cayenne; cook, stirring, 1 minute.
2. To vegetables add broth, lentils and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40-45 minutes. Service with Greek yogurt, toasted coconut or lime wedges (optional).
Number of Servings: 4
Recipe submitted by SparkPeople user TONYNE.
2. To vegetables add broth, lentils and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40-45 minutes. Service with Greek yogurt, toasted coconut or lime wedges (optional).
Number of Servings: 4
Recipe submitted by SparkPeople user TONYNE.
Nutritional Info Amount Per Serving
- Calories: 127.2
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,026.1 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 7.2 g
- Protein: 5.0 g
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