Curried Roasted Veggies & Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 cups of lentils; washed and drained2 cups of butternut squash, cubed1/2 onion, white3 cloves3 tbs EVOO6 cups of water2 tsp of curry powder
Begin boiling water in soup pot (after rinsing and draining lentils adequately). Put EVOO in pan on medium heat. Add butternut squash and cook until softened. Add chopped onion, garlic and curry powder and cook until onions are slightly caramelized by EVOO. Turn off heat and set aside.
Boil lentils for approximately 20-25 mintues. Add roasted curried veggies in lentil soup and cook for another 10-15 minutes, or until lentils are finished/soft.
To thicken soup, take half of the soup and put in blender or processor. Add puréed soup to soup pot.
Serving Size: About 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BRM2010.
Boil lentils for approximately 20-25 mintues. Add roasted curried veggies in lentil soup and cook for another 10-15 minutes, or until lentils are finished/soft.
To thicken soup, take half of the soup and put in blender or processor. Add puréed soup to soup pot.
Serving Size: About 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BRM2010.
Nutritional Info Amount Per Serving
- Calories: 206.1
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 11.9 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 9.2 g
- Protein: 8.2 g
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