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Honeynut Squash Red Lentil Soup
PLANTBASEDRDBLOG.COM19Ingredients
55Minutes
230Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 squash (honeynut, cut in half lengthwise and seeds scooped out)
- 2 Tbsp. avocado oil
- 12 sprigs fresh thyme
- 1 medium yellow onion (diced)
- 1 shallot (diced)
- 6 cloves garlic (grated or minced)
- 2 plum tomatoes (diced)
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1 cup red lentils (rinsed)
- 5 cups vegetable broth
- salt (uncheckedKosher)
- 8 Brussels sprouts (thinly sliced)
- 1 scallion (thinly sliced)
- 1/4 cup parsley (or cilantro, minced)
- 1 lemon
- 1/2 lemon
- 2 tsp. extra virgin olive oil
- baked pita chips (uncheckedStore bought or Homemade)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium920mg38% |
| Potassium620mg18% |
| Protein10g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber13g52% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium8% |
| Iron20% |
* 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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