Winter squash and lentil soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Onions, raw, 1 cup, choppedGarlic, 4 cloves, choppedCorn Oil (or any veg. oil), 3 tbspSherry or sherry vinegar, 1 fl. ozWinter Squash -- butternut or delicata, 2 cups (one medium or two small), small cubesSweet red peppers, .75 cup, choppedSweet potato, 1 cup, small cubesCelery, raw, 1.5 cup, diced fineLentils, 1 cup dried/uncooked (or substitute one can of your favorite beans)Water, tap, 6 cupSea Salt, 2 tspPepper, black, 1 tspTarragon, 1 tspBasil, .5 tspOregano, 1 tsp
Warm the oil and sherry on low-med heat in a large kettle. Add onions and garlic and cook on low for 5 min. Add squash, peppers, sweet potato, lentils and one cup of the water and turn up heat slightly. Simmer 10 min. uncovered.
Add the celery, the remaining 5.5 cups water, salt, pepper, and herbs, stir and simmer -- covered with a lid -- for 15-20 min, stirring occasionally.
Serve with bread and fruit or whatever crispy accompaniments you desire!
This soup is best when you use fresh veggies from your farmer's market. It is gluten-free and vegan.
Number of Servings: 6
Recipe submitted by SparkPeople user KATIE123080.
Add the celery, the remaining 5.5 cups water, salt, pepper, and herbs, stir and simmer -- covered with a lid -- for 15-20 min, stirring occasionally.
Serve with bread and fruit or whatever crispy accompaniments you desire!
This soup is best when you use fresh veggies from your farmer's market. It is gluten-free and vegan.
Number of Servings: 6
Recipe submitted by SparkPeople user KATIE123080.
Nutritional Info Amount Per Serving
- Calories: 193.2
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 814.8 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 8.0 g
- Protein: 5.1 g