squash and lentil soup

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 121.8
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 40.3 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 7.7 g
  • Protein: 7.2 g

View full nutritional breakdown of squash and lentil soup calories by ingredient
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Number of Servings: 11


    garlic, 1 clove, minced
    1/4 minced onion
    2 scallions, chopped
    1/2 red bell pepper, chopped
    2 carrots, chopped
    2 small zucchini, chopped
    1 small (tiny) butternut squash, peeled and chopped
    1 1-lb bag dried lentils, rinsed
    1 16 oz can diced tomatoes
    2 chipotle chiles in adobe sauce, minced
    1 tbsp olive oil


saute garlic, onions and scalllions and chiles in olive oil for 2 minutes. Add carrots, peppers and saute for a minute more. Add zucchini and butternut squash and saute for about 2 minutes. The add lentil, tomatoes and four cups of water. Simmer until squash and lentils are soft. Season with salt, pepper and a pinch of curry powder. Serve over fresh spinach.

Serving Size: makes 11.5 1-cup servings

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