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Red Lentil and Butternut Squash Soup
I CAN COOK THAT14Ingredients
60Minutes
350Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup olive oil
- 4 cloves garlic (minced)
- 3 medium carrots (chopped)
- 2 stalks celery (chopped)
- 1 white onion (medium, chopped)
- 1 tsp. ground cumin
- 1/2 tsp. crushed red chile flakes
- 1 lb. butternut squash (peeled, seeded, and chopped)
- salt
- pepper
- 6 cups chicken stock (or vegetable stock to make vegetarian/vegan)
- 1 cup red lentils
- paprika (for garnish, optional)
- lemon wedges (for serving)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium510mg21% |
| Potassium1060mg30% |
| Protein18g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber15g60% |
| Sugars10g |
| Vitamin A280% |
| Vitamin C60% |
| Calcium10% |
| Iron25% |
* 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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