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Kabocha Squash, Coconut & Lentil Soup
THE TASTE SPACE14Ingredients
75Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil
- 1 onion (diced)
- 2 cloves garlic (finely chopped)
- 2 inches fresh ginger (piece of, peeled and chopped, ~3 -4 tbsp)
- 1/2 tsp. chile flakes (Aleppo, or to taste)
- 2 stalks lemongrass (outer leaves removed and stem finely chopped, 3 tbsp)
- 1 cup red lentils (rinsed)
- 1 lb. kabocha squash (chopped, 3 cups or winter squash of choice, if not kabocha, peel it first)
- 5 cups water (or vegetable broth, I used water with 1 tsp nutritional yeast)
- 3/4 cup lite coconut milk
- 2 Tbsp. tamarind paste (or to taste)
- 2 Tbsp. chopped cilantro (finely, with some reserved for garnish, optional)
- 2 Tbsp. lime juice (from 1 lime, or to taste)
- 1 tsp. soy sauce (or Bragg’s, or to taste)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol |
| Sodium105mg4% |
| Potassium1240mg35% |
| Protein16g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber19g76% |
| Sugars7g |
| Vitamin A35% |
| Vitamin C40% |
| Calcium10% |
| Iron45% |
* 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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