Curried Red Lentils and Squash Soup

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 104.2
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 129.3 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Curried Red Lentils and Squash Soup calories by ingredient
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Number of Servings: 24


    2 Cups Red Lentils (dry)
    1 14 ounce can Lite Coconut Milk
    2 Cups Soup Stock (Vegetable or Chicken) Low fat
    2 teaspoons kosher salt
    1 Onion
    1 TBS Garlic (minced)
    1 Zucchini (14 oz)
    1 Yellow Squash (12 oz)
    1 Pound Red Potatoes
    2 TBS Olive Olive
    3 TBS Curry Powder


Add Lentil, coconut mild, soup stock water and salt to crock pot. Chop onion and saute on stove top on medium heat until tender-about 2 minutes. Add garlic and continue to cook about 1 more minute - do not burn. Add onion garlic mixture to crock pot. Put oil and curry powder in fry pan and saute about 2 minutes on medium heat - until bubbly and aromatic. Add to crock pot. Chop vegetables and potatoes into 1 inch pieces and add to crock pot. Cook on Low heat for 4-5 hours.

Serving Size: Makes 24- 1 cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user MIKEYM64.

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