Spiced Butternut Squash & Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Cup dry lentils21/2 cups peeled butternut squash, cut into 3/4 inch pieces1/2 cup chopped onion1/2 cup chopped carrot1/2 cup chopped celery2 cloves garlic, minced1 teaspoon garam masala4 cups vegetable broth
Rinse and drain lentils. In a 31/2 to 4-quart slow cooker place lentils, squash, onion, carrot, and celery. Sprinkle garlic and garam masala over vegetables. Pour broth over all
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41/2 hours. Ladle into bowls.
Nutrition Facts per serving: 199 cal., 2 g total fat, 0 mg chol., 639 mg sodium, 31 g carbs., 13 g fiber, 16 g protein
Number of Servings: 6
Recipe submitted by SparkPeople user MUSIC123J.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41/2 hours. Ladle into bowls.
Nutrition Facts per serving: 199 cal., 2 g total fat, 0 mg chol., 639 mg sodium, 31 g carbs., 13 g fiber, 16 g protein
Number of Servings: 6
Recipe submitted by SparkPeople user MUSIC123J.
Nutritional Info Amount Per Serving
- Calories: 95.0
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 849.0 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 3.3 g
- Protein: 4.1 g
Member Reviews
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LYSI77
I love this recipe. While I don't have a slowcooker, I made this on a conventianal hob by sweating the onion and veg, adding the liquid and blending it with a handheld mixer after 25 min or so. I added some salt and pepper at the end too and the soup was really, really nice so will def make again. - 9/1/10
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JOLLIEBELL
I'm curious about the calorie discrepancy between the calculator on the recipe and that included in your description. Would you mind clarifying the difference?
The recipe looks marvelous, by the way. I'm likely going to try it out tomorrow, and I'm looking forward to it. Thank you for sharing! - 10/23/11