Squash lentil spinach herb soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 148.8
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 32.7 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 6.6 g
  • Protein: 6.9 g

View full nutritional breakdown of Squash lentil spinach herb soup calories by ingredient


Introduction

A hearty soup with lots of veg and lentils for protein. A hearty soup with lots of veg and lentils for protein.
Number of Servings: 4

Ingredients

    450 grams Summer Squash
    220 grams Potato, raw
    1 medium (2-1/2" dia) Onions, raw
    3 clove Garlic
    100 grams Spinach, fresh
    1 tbsp Olive Oil
    150 grams Lentils

Tips

Sage goes well with squash, with a little orange zest and juice if you want to avoid adding salt.


Directions

Chop the onion fine; sweat in the olive oil for 5 minutes. Add the chopped squash and potatoes (in about 1" square pieces") and the garlic. Sweat for a further 5 minutes. Add the lentils and 2 pints water. Cook until the veg are tender, then liquidise until smooth. Add herbs/stock cube to taste.

Serving Size: Makes 4 large servings, about 150 calories a serving

Number of Servings: 4

Recipe submitted by SparkPeople user LOVAGE.