Curried red lentil and butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cup dried red lentils1/2 med butternut squash, diced1/2 c chopped onion1clove garlic2T olive oil2t chopped cilantro2T curry powdervegetable brothsalt to tastepepper to taste
cook onions and garlic in olive oil until translucent. add cilantro, squash and broth simmer until squash is soft. add 2c water and lentils. Simmer 10-20 minutes until lentils are soft. Add remaining water, curry and salt to taste.
Serving Size: makes 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user VEGGIEVAL8.
Serving Size: makes 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user VEGGIEVAL8.
Nutritional Info Amount Per Serving
- Calories: 327.5
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 485.9 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 7.1 g
- Protein: 2.3 g
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