Squash lentil spinach herb soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
450 grams Summer Squash 220 grams Potato, raw 1 medium (2-1/2" dia) Onions, raw 3 clove Garlic 100 grams Spinach, fresh 1 tbsp Olive Oil 150 grams Lentils
Chop the onion fine; sweat in the olive oil for 5 minutes. Add the chopped squash and potatoes (in about 1" square pieces") and the garlic. Sweat for a further 5 minutes. Add the lentils and 2 pints water. Cook until the veg are tender, then liquidise until smooth. Add herbs/stock cube to taste.
Serving Size: Makes 4 large servings, about 150 calories a serving
Number of Servings: 4
Recipe submitted by SparkPeople user LOVAGE.
Serving Size: Makes 4 large servings, about 150 calories a serving
Number of Servings: 4
Recipe submitted by SparkPeople user LOVAGE.
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 32.7 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 6.6 g
- Protein: 6.9 g
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