squash and lentil soup

Name: squash and lentil soup Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 11
Ingredients: garlic 1 clove minced; 1/4 minced onion; 2 scallions chopped; 1/2 red bell pepper chopped; 2 carrots chopped; 2 small zucchini chopped; 1 small (tiny) butternut squash peeled and chopped; 1 1-lb bag dried lentils rinsed; 1 16 oz can diced tomatoes; 2 chipotle chiles in adobe sauce minced; 1 tbsp olive oil

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 11

Ingredients

garlic, 1 clove, minced1/4 minced onion2 scallions, chopped1/2 red bell pepper, chopped2 carrots, chopped2 small zucchini, chopped 1 small (tiny) butternut squash, peeled and chopped1 1-lb bag dried lentils, rinsed 1 16 oz can diced tomatoes2 chipotle chiles in adobe sauce, minced1 tbsp olive oil

Directions

saute garlic, onions and scalllions and chiles in olive oil for 2 minutes. Add carrots, peppers and saute for a minute more. Add zucchini and butternut squash and saute for about 2 minutes. The add lentil, tomatoes and four cups of water. Simmer until squash and lentils are soft. Season with salt, pepper and a pinch of curry powder. Serve over fresh spinach.

Serving Size:�makes 11.5 1-cup servings

Servings Per Recipe: 11

Nutritional Info Amount Per Serving

Calories: 121.8
Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 40.3 mg
Total Carbs: 21.7 g
Dietary Fiber: 7.7 g
Protein: 7.2 g

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