Appetizers / Soups / Salads

Curried Roasted Veggies and Lentil Soup is for Lunch.

Curried Roasted Veggies and Lentil Soup takes 15 minutes to prepare.

Curried Roasted Veggies and Lentil Soup takes 45 minutes to cook.

Curried Roasted Veggies and Lentil Soup makes 5 servings.

The ingredients for Curried Roasted Veggies and Lentil Soup are:

2 cups of lentils; washed and drained
2 cups of butternut squash, cubed
1/2 onion, white
3 cloves
3 tbs EVOO
6 cups of water
2 tsp of curry powder

Here is how you make Curried Roasted Veggies and Lentil Soup:

Begin boiling water in soup pot (after rinsing and draining lentils adequately). Put EVOO in pan on medium heat. Add butternut squash and cook until softened. Add chopped onion, garlic and curry powder and cook until onions are slightly caramelized by EVOO. Turn off heat and set aside.Boil lentils for approximately 20-25 mintues. Add roasted curried veggies in lentil soup and cook for another 10-15 minutes, or until lentils are finished/soft.To thicken soup, take half of the soup and put in blender or processor. Add pur?ed soup to soup pot.Serving Size: About 5 1-cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user BRM2010.

The nutritional information for Curried Roasted Veggies and Lentil Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 206.1

• Total Fat: 8.9 g
• Cholesterol: 0.0 mg
• Sodium: 11.9 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 9.2 g
• Protein: 8.2 g

The dietary needs meet for Curried Roasted Veggies and Lentil Soup is Vegetarian