Winter squash and lentil soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 193.2
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 814.8 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 8.0 g
- Protein: 5.1 g
View full nutritional breakdown of Winter squash and lentil soup calories by ingredient
Number of Servings: 6
Ingredients
-
Onions, raw, 1 cup, chopped
Garlic, 4 cloves, chopped
Corn Oil (or any veg. oil), 3 tbsp
Sherry or sherry vinegar, 1 fl. oz
Winter Squash -- butternut or delicata, 2 cups (one medium or two small), small cubes
Sweet red peppers, .75 cup, chopped
Sweet potato, 1 cup, small cubes
Celery, raw, 1.5 cup, diced fine
Lentils, 1 cup dried/uncooked (or substitute one can of your favorite beans)
Water, tap, 6 cup
Sea Salt, 2 tsp
Pepper, black, 1 tsp
Tarragon, 1 tsp
Basil, .5 tsp
Oregano, 1 tsp
Directions
Warm the oil and sherry on low-med heat in a large kettle. Add onions and garlic and cook on low for 5 min. Add squash, peppers, sweet potato, lentils and one cup of the water and turn up heat slightly. Simmer 10 min. uncovered.
Add the celery, the remaining 5.5 cups water, salt, pepper, and herbs, stir and simmer -- covered with a lid -- for 15-20 min, stirring occasionally.
Serve with bread and fruit or whatever crispy accompaniments you desire!
This soup is best when you use fresh veggies from your farmer's market. It is gluten-free and vegan.
Number of Servings: 6
Recipe submitted by SparkPeople user .
Add the celery, the remaining 5.5 cups water, salt, pepper, and herbs, stir and simmer -- covered with a lid -- for 15-20 min, stirring occasionally.
Serve with bread and fruit or whatever crispy accompaniments you desire!
This soup is best when you use fresh veggies from your farmer's market. It is gluten-free and vegan.
Number of Servings: 6
Recipe submitted by SparkPeople user .