Curried Squash and Lentil Soup

Name: Curried Squash and Lentil Soup Recipe
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 10
Ingredients: 680 grams Butternut Squash (1 1/2 cups 1/2 cubes); 3 tbsp Coconut Oil; 1 large Onions raw; finely chopped; 2 large (7-1/4 to 8-1/2 long) Carrots raw; grated; 2 stalk large (11-12 long) Celery raw; finely chopped; 2 clove Garlic minced; 6 tsp Ginger Root minced; 2 tbsp Curry powder; 1 cup Lentils washed and picked through; 4 cup Vegetable Broth; 3 cup (8 fl oz) Water tap; 8 oz low fat coconut milk; juice of one whole lemon; 2 tbsp Cilantro raw finely chopped

Minutes to Prepare: 30
Minutes to Cook: 300

Number of Servings: 10

Ingredients

680 grams Butternut Squash (1 1/2 cups, 1/2" cubes)3 tbsp Coconut Oil 1 large Onions, raw; finely chopped2 large (7-1/4" to 8-1/2" long) Carrots, raw; grated2 stalk, large (11"-12" long) Celery, raw; finely chopped2 clove Garlic, minced6 tsp Ginger Root, minced2 tbsp Curry powder 1 cup Lentils, washed and picked through4 cup Vegetable Broth 3 cup (8 fl oz) Water, tap 8 oz low fat coconut milk juice of one whole lemon 2 tbsp Cilantro, raw, finely chopped

Directions

Saute onions, shredded carrots, celery, garlic and ginger in coconut oil. Add all to a crock pot, but the last three ingredients and cook on high for 5-6 hours or low for 8-9 hours. When the squash and lentils are soft, whisk in the coconut milk and lemon juice. Top each bowl of soup with a sprinkling of fresh, chopped cilantro.

Serving Size:�10 1-cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 133.6
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 403.2 mg
Total Carbs: 17.8 g
Dietary Fiber: 4.9 g
Protein: 3.2 g

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