Curry Lentil Soup

Name: Curry Lentil Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 2 cups of dried red lentils; 1/2 of a large purple onion; 4 cups of fresh butternut squash cubed; 2 cups of fresh spinach; 2 Tbsp Thai Dry Seasoning; 2 Tbsp of chopped cilantro; 1 Tbsp of curry powder; 1 Tbsp Salt free salt; 2 Tbsp of chopped fresh ginger root; 6 cloves of garlic minced; 1 Tbsp of ground Cinnamon; 1Tbsp of dried rosemary ground; 8 packages of sweetner; (optional: red pepper powder for a kick)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 12

Ingredients

2 cups of dried red lentils1/2 of a large purple onion4 cups of fresh butternut squash cubed2 cups of fresh spinach 2 Tbsp Thai Dry Seasoning2 Tbsp of chopped cilantro1 Tbsp of curry powder1 Tbsp Salt free salt2 Tbsp of chopped fresh ginger root6 cloves of garlic minced1 Tbsp of ground Cinnamon1Tbsp of dried rosemary ground8 packages of sweetner(optional: red pepper powder for a kick)

Directions

Soak the lentils for 10-15 minutes in luke warm water and rinse afterward. Chop the onion, squash,and spinach. Mince the garlic, cilantro and ginger. combine all ingredients into a very large pot with 6-8 cups of water. Boil for 30 min or until squash and lentils are very tender. (optional: put the stew into a blender and blend until creamy)

Serving Size: 12-1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user CRIGGERL.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 120.5
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 80.8 mg
Total Carbs: 24.0 g
Dietary Fiber: 8.1 g
Protein: 7.0 g

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