Red Lentil and Butternut Soup with Kale
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 191.8
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 476.4 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 9.0 g
- Protein: 12.1 g
View full nutritional breakdown of Red Lentil and Butternut Soup with Kale calories by ingredient
Number of Servings: 8
Ingredients
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* Large raw carrot
* Yukon Gold Potatoes (3 small)
* Just shy of 1 c. Dry Red Lentils
* 1/4 c Nutritional Yeast Flakes
* half a large bunch of raw green kale
* 1 serving Butler soy curls
* 1 medium sized Butternut Squash
* 5 oz. sliced raw shiitake mushrooms
* 6 c. vegetable broth or no-chicken vegan broth
* 28 oz. can Muir Glen fire roasted crushed tomatoes
* 2 tsp - 1 Tbs curry powder
* 2 tsp - 1 Tbs cumin
* sea salt to taste
Directions
Pour broth and entire can of tomatoes into large soup pot. Add dry lentils. Add in curry, cumin and nutritional yeast and stir well.
Dice all veg (except shiitake, if precut, and kale) into small cubes or slices. Add to pot. Cook until squash is tender. Add kale, torn into bite sized pieces and with the stem removed, and the dry soy curls. Simmer a few minutes and then turn off heat. Let sit for about 10 minutes to thicken and for the curls to soak up the broth and fully rehydrate. Salt to taste.
Makes 8 very large bowls.
Serving Size: 8 huge servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.
Dice all veg (except shiitake, if precut, and kale) into small cubes or slices. Add to pot. Cook until squash is tender. Add kale, torn into bite sized pieces and with the stem removed, and the dry soy curls. Simmer a few minutes and then turn off heat. Let sit for about 10 minutes to thicken and for the curls to soak up the broth and fully rehydrate. Salt to taste.
Makes 8 very large bowls.
Serving Size: 8 huge servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.
Member Ratings For This Recipe
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AGASSIFAN
