Squash and Lentil Soup

Name: Squash and Lentil Soup
Total time: 4 h 25 min
Ingredients: 1 cup dry brown lentils, rinsed and drained; 1 pound butternut squash, halved, seeded, peeled, and cut into 3/4-inch pieces; 2 ½ cups vegetable broth; 2 ½ cups water; 2 medium carrots, chopped; 2 stalks celery, sliced; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon garam masala

1 Rating
1 Review

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.

Diabetic Living Magazine

Source: Diabetic Living Magazine

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Recipe Summary

active:

25 mins

total:

4 hrs 25 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

1 cup dry brown lentils, rinsed and drained
1 pound butternut squash, halved, seeded, peeled, and cut into 3/4-inch pieces
2 ½ cups vegetable broth
2 ½ cups water
2 medium carrots, chopped
2 stalks celery, sliced
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon garam masala

Directions

Step 1
Rinse and drain lentils. In a 3-1/2- or 4-quart slow cooker combine lentils, squash, broth, water, carrots, celery, onion, garlic, and garam masala.

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Step 2
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours (see Tip).

Tips

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 Facts

Serving Size:

1 1/3 cup

Per Serving:

206 calories; protein 11.4g; carbohydrates 40.3g; dietary fiber 15g; sugars 5.9g; fat 0.6g; saturated fat 0.1g; vitamin a iu 14058.2IU; vitamin c 24.3mg; folate 221.9mcg; calcium 93.5mg; iron 3.9mg; magnesium 85.7mg; potassium 837.1mg; sodium 510mg.

Exchanges:

2 1/2 starch, 1/2 vegetable

1 Ratings

5 star values: 1
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Tracy Doyle

10/30/2018

This is a nice, filling soup that is surprisingly low in calories. The only thing I would (and did) change was the amount of spices. No way does a teaspoon of Garam Masala do it for me! I started with a tablespoon. Then I added a tablespoon of turmeric and coriander and a half tablespoon of cumin and Madras curry powder. Before serving, I added another dose of the above spices in the same quantities. I also like a little heat, so I added an habanero pepper that I sliced without cutting through it. It gave a nice heat without peeling the skin off your forehead. I also added about a tablespoon of salt. We WILL make this soup again.

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Squash and Lentil Soup

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for Squash and Lentil Soup

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Squash and Lentil Soup

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for Squash and Lentil Soup