Curried Roasted Veggies & Lentil Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 206.1
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 11.9 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 9.2 g
- Protein: 8.2 g
View full nutritional breakdown of Curried Roasted Veggies & Lentil Soup calories by ingredient
Introduction
High in vitamin A and folate, protein and fiber. High in vitamin A and folate, protein and fiber.Number of Servings: 5
Ingredients
-
2 cups of lentils; washed and drained
2 cups of butternut squash, cubed
1/2 onion, white
3 cloves
3 tbs EVOO
6 cups of water
2 tsp of curry powder
Tips
This recipe can be bland. I made it that way as we fed this to our 2-year-old daughter and I didn't want it too spicy. Add another few teaspoons of curry powder for bigger kick, less water.
If you don't desire to add more curry, then add balsamic vinegar and garlic powder for more flavor for each bowl of soup.
Directions
Begin boiling water in soup pot (after rinsing and draining lentils adequately). Put EVOO in pan on medium heat. Add butternut squash and cook until softened. Add chopped onion, garlic and curry powder and cook until onions are slightly caramelized by EVOO. Turn off heat and set aside.
Boil lentils for approximately 20-25 mintues. Add roasted curried veggies in lentil soup and cook for another 10-15 minutes, or until lentils are finished/soft.
To thicken soup, take half of the soup and put in blender or processor. Add puréed soup to soup pot.
Serving Size: About 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BRM2010.
Boil lentils for approximately 20-25 mintues. Add roasted curried veggies in lentil soup and cook for another 10-15 minutes, or until lentils are finished/soft.
To thicken soup, take half of the soup and put in blender or processor. Add puréed soup to soup pot.
Serving Size: About 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BRM2010.