Indian Lentil soup

Name: Indian Lentil soup Recipe
Yield: 6
Ingredients: 2 cup Great Value Lentils; 2 serving Carrot's Del Monte Canned (1/2 Cup or 123g); 1 cup Butternut Squash; 1.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can); 3 cup Campbell's Vegetarian Vegetable Broth (by JYGRAM); 2 tsp Turmeric ground; 2 tsp Ginger ground; 2 tsp dry mustard powder (by ANDY99); 2 tsp Curry powder

Number of Servings: 6

Ingredients

2 cup Great Value Lentils 2 serving Carrot's, Del Monte, Canned (1/2 Cup or 123g) 1 cup Butternut Squash 1.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 3 cup Campbell's Vegetarian Vegetable Broth (by JYGRAM) 2 tsp Turmeric, ground 2 tsp Ginger, ground 2 tsp dry mustard powder (by ANDY99) 2 tsp Curry powder

Directions

Mash carrots and squash or puree in a blender and set aside. sautee onion in LoL until clear. Add spices and 1 cup of broth. Bring to a boil, stirring constantly to blend. Add lentils, remaining broth, coconut milk and vegetables. Bring to a boil, lower to LOW and simmer for 60 minutes uncovered. Add garlic and simmer for 5 more minutes. Serve with a dollop of sour cream.

Serving Size: 6 to 8 bowls

Number of Servings: 6

Recipe submitted by SparkPeople user KROSKOW.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 249.2
Total Fat: 10.8 g
Cholesterol: 0.0 mg
Sodium: 385.6 mg
Total Carbs: 37.1 g
Dietary Fiber: 16.6 g
Protein: 14.6 g

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