Vegan Butternut Squash And Red Lentil Soup
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Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.