Indian

Curried Squash and Lentil Soup is for Soup.

Curried Squash and Lentil Soup takes 30 minutes to prepare.

Curried Squash and Lentil Soup takes 300 minutes to cook.

Curried Squash and Lentil Soup makes 10 servings.

The ingredients for Curried Squash and Lentil Soup are:

680 grams Butternut Squash (1 1/2 cups, 1/2" cubes)
3 tbsp Coconut Oil
1 large Onions, raw; finely chopped
2 large (7-1/4" to 8-1/2" long) Carrots, raw; grated
2 stalk, large (11"-12" long) Celery, raw; finely chopped
2 clove Garlic, minced
6 tsp Ginger Root, minced
2 tbsp Curry powder
1 cup Lentils, washed and picked through
4 cup Vegetable Broth
3 cup (8 fl oz) Water, tap
8 oz low fat coconut milk
juice of one whole lemon
2 tbsp Cilantro, raw, finely chopped

Here is how you make Curried Squash and Lentil Soup:

Saute onions, shredded carrots, celery, garlic and ginger in coconut oil. Add all to a crock pot, but the last three ingredients and cook on high for 5-6 hours or low for 8-9 hours. When the squash and lentils are soft, whisk in the coconut milk and lemon juice. Top each bowl of soup with a sprinkling of fresh, chopped cilantro. Serving Size:?10 1-cup servings

The nutritional information for Curried Squash and Lentil Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 133.6

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 403.2 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 4.9 g
• Protein: 3.2 g

Curried Squash and Lentil Soup is Indian cuisine.

The dietary needs meet for Curried Squash and Lentil Soup is Vegan