Butternut Lentil Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 195.2

Total Fat: 11.2 g
Cholesterol: 10.4 mg
Sodium: 24.6 mg
Total Carbs: 22.6 g
Dietary Fiber: 6.9 g
Protein: 4.6 g

View full nutritional breakdown of Butternut Lentil Soup calories by ingredient

Introduction

Hearty and healthy fall vegetarian dish! Hearty and healthy fall vegetarian dish!

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 6

Ingredients

2 T oil

2 T butter

1.5 lb squash, peeled & cut into 1/2" dubes

1 lg. onion chopped

1 stalk celery chopped

1 carrot chopped

2 cloves garlic minced

2 T. minced ginger

1 T curry powder

1 c. red lentils, picked over and rinsed

4-6 c. water (use 4 for more stewlike consistency)

1/2 lemon, juiced

For coriander oil:

1/2 c. chopped coriander

1/2 c.oil

Directions

Heat oil and butter in pot until foamy. Cook veggies, including ginger, and 1 t. salt until softened and beginning to brown. Stir in curry powder and 1/4 t. pepper and cook 2 mins, stirring constantly. Add lentils and water and simmer, covered, until lentils are tender, 25-40 mins. Stir in lemon juice and season w/ salt and pepper.

Puree coriander, oil, salt to taste with immersion blender. Drizzle over individual servings, as desired.

Number of Servings: 6

Recipe submitted by SparkPeople user SUZYMOBILE.