Curry Squash Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.7
  • Total Fat: 4.7 g
  • Cholesterol: 12.1 mg
  • Sodium: 155.3 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.4 g

View full nutritional breakdown of Curry Squash Lentil Soup calories by ingredient



Number of Servings: 8

Ingredients



    * Lentils, 2 cup (remove)
    * Onions, raw, 1 cup, chopped (remove)
    * Butternut Squash, 1 cup, cubes (remove)
    * Butter, salted, 3 tbsp (remove)
    * Curry powder, 1 tbsp (remove)
    * Chicken Broth, 1 cup (8 fl oz) (remove)
    * Water, tap, 2 cup (8 fl oz) (remove)
    * Garlic powder, 1 tbsp (remove)

Directions

Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.

Serving Size: Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user THEKRISTACHICK.