Butternut Squash & Red Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Extra Virgin Olive Oil 230 grams Onions, raw 265 grams Butternut Squash 200 grams Lentils 120 grams Carrots, cooked 1400 mL Water, tap 2 tsp Thyme, fresh 1 tsp Oregano, ground 1 tsp Black Pepper (Ground) (by TIARENEE) 0.5 tsp Pepper, red or cayenne 1 tsp Basil
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Serving Size: 1 two scoop container
Number of Servings: 6
Recipe submitted by SparkPeople user PHILOSOBUG.
Serving Size: 1 two scoop container
Number of Servings: 6
Recipe submitted by SparkPeople user PHILOSOBUG.
Nutritional Info Amount Per Serving
- Calories: 100.0
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 20.2 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 5.5 g
- Protein: 4.1 g
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