Vegan Butternut Squash And Red Lentil Soup

8
Servings
9m
Prep Time
40m
Cook Time
49m
Ready In

Recipe: #38567

April 27, 2022



""

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (345 g)
  • Calories 837.2
  • Total Fat - 81.7 g
  • Saturated Fat - 50.8 g
  • Cholesterol - 183 mg
  • Sodium - 1368.9 mg
  • Total Carbohydrate - 22.6 g
  • Dietary Fiber - 9.5 g
  • Sugars - 4.8 g
  • Protein - 8.4 g
  • Calcium - 58.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.2 mg

Step 1

Add the onion, garlic and celery to a large soup pot with 3 tbsp olive oil.

Step 2

Cook over medium-high heat for 8 minutes until softened and fragrant.

Step 3

Add the curry powder and cumin, stir and cook for 3 more minutes.

Step 4

Add the rest of the ingredients and bring to a light simmer.

Step 5

Simmer, uncovered for about 30 minutes until the butternut squash and lentils are tender.

Step 6

Season to taste

Tips & Variations


No special items needed.

Related