Squash and Lentil Soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 155.8
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 8.0 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 10.8 g
- Protein: 10.5 g
View full nutritional breakdown of Squash and Lentil Soup calories by ingredient
Introduction
A delicious soup for your extra squash A delicious soup for your extra squashNumber of Servings: 3
Ingredients
-
2.5 cup, sliced Zucchini
.5 cup, sliced Summer Squash
1 medium (2-1/2" dia) Onions, raw chopped
1.5 cup Lentils
1 tbsp chopped garlic
4 cups water
Directions
Saute the onions until they are nearly translucent.
Add in the zucchini, water, and spices (basil, oregano, salt, pepper) and simmer until squash is cooked.
Add in the lentils and let simmer for 15-20 minutes.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user AGENTPANDA.
Add in the zucchini, water, and spices (basil, oregano, salt, pepper) and simmer until squash is cooked.
Add in the lentils and let simmer for 15-20 minutes.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user AGENTPANDA.