Curried red lentil and butternut squash soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 327.5
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 485.9 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 7.1 g
  • Protein: 2.3 g

View full nutritional breakdown of Curried red lentil and butternut squash soup calories by ingredient
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made from leftovers made from leftovers
Number of Servings: 4


    1.5 cup dried red lentils
    1/2 med butternut squash, diced
    1/2 c chopped onion
    1clove garlic
    2T olive oil
    2t chopped cilantro
    2T curry powder
    vegetable broth
    salt to taste
    pepper to taste


cook onions and garlic in olive oil until translucent. add cilantro, squash and broth simmer until squash is soft. add 2c water and lentils. Simmer 10-20 minutes until lentils are soft. Add remaining water, curry and salt to taste.

Serving Size: makes 4-6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user VEGGIEVAL8.

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