Curried squash and lentil soup
- Number of Servings: 4
Ingredients
* 1 whole sweet onion, diced * 2 whole garlic cloves, minced * 3 cups vegetable broth * ½ cup red lentils * 1 cup roasted butternut squash * 1 tbsp mild curry powder * 1 tsp cinnamon * 1 tsp garam masala * ⅛ tsp cayenne pepper * 1 whole apple, diced * 2 tbsp pomegranate molasses
In a dutch oven or large pot, head oil. Add onions and cook over med-high heat for 2 minutes. Add garlic, then continue to cook until onions are translucent.
Add broth, lentils and apple and bring to a boil. Once boiling, cover and reduce heat to medium. Continue to cook until lentils are orange and soft, about 7-10 minutes.
Stir in squash and spices. Reduce heat to low and cook another 5 minutes, stirring to incorporate all ingredients. Add salt, pepper and cayenne pepper to taste. Drizzle with pomegranate molasses before serving.
Makes 4 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDSAYC77.
Add broth, lentils and apple and bring to a boil. Once boiling, cover and reduce heat to medium. Continue to cook until lentils are orange and soft, about 7-10 minutes.
Stir in squash and spices. Reduce heat to low and cook another 5 minutes, stirring to incorporate all ingredients. Add salt, pepper and cayenne pepper to taste. Drizzle with pomegranate molasses before serving.
Makes 4 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDSAYC77.
Nutritional Info Amount Per Serving
- Calories: 130.2
- Total Fat: 4.4 g
- Cholesterol: 3.8 mg
- Sodium: 724.9 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 5.8 g
- Protein: 4.1 g
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