Squash and Lentil Soup

Squash and Lentil Soup

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From: Diabetic Living Magazine

After some quick prep, your slow cooker will do the rest of the work. This Indian-inspired, high-protein soup has sweet butternut squash, earthy brown lentils and garam masala, and will delight the whole family.

Ingredients 5 servings

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Original recipe yields 5 servings
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Metric
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  • 1 cup dry brown lentils, rinsed and drained
  • 1 pound butternut squash, halved, seeded, peeled, and cut into ¾-inch pieces
  • 2½ cups vegetable broth
  • 2½ cups water
  • 2 medium carrots, chopped
  • 2 stalks celery, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon garam masala

Preparation

  • Prep

  • Ready In

  1. Rinse and drain lentils. In a 3- ½- or 4-quart slow cooker combine lentils, squash, broth, water, carrots, celery, onion, garlic, and garam masala.
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4- ½ hours (see Tip).
  • Tip: For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 1⅓ cup
  • Per serving: 206 calories; 1 g fat(0 g sat); 15 g fiber; 40 g carbohydrates; 11 g protein; 222 mcg folate; 0 mg cholesterol; 6 g sugars; 14,058 IU vitamin A; 24 mg vitamin C; 94 mg calcium; 4 mg iron; 510 mg sodium; 837 mg potassium
  • Nutrition Bonus: Vitamin A (281% daily value), Folate (56% dv), Vitamin C (40% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, ½ vegetable

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