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Butternut Squash, Carrot and Red Lentil Soup
THE VIET VEGAN17Ingredients
60Minutes
150Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. olive oil (or coconut oil)
- 3/4 cup chopped onion (1/2 a medium sized onion)
- 3 garlic cloves (minced)
- 2 tsp. curry powder
- 1 tsp. paprika
- 1 tsp. ground ginger
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3 bay leaves
- 1 tsp. lemon (& herbs mix, or a squeeze of lemon with herbs or your choice)
- 8 cups water (/vegetable broth, low-sodium)
- 1/2 cup red lentils (picked through for any rocks or other bits)
- 1 butternut squash (small, peeled and diced to ½ inch cubes)
- 3 small carrots (chopped smaller than the butternut squash, or else they take longer to cook)
- 1 tsp. oil (toasted sesame seed)
- 2 Tbsp. nutritional yeast
- sea salt (to taste, I added about 1 tsp)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium150mg6% |
Potassium520mg15% |
Protein6g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber8g32% |
Sugars3g |
Vitamin A210% |
Vitamin C30% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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