Vegetarian

Red Lentil and Butternut Soup with Kale is for Soup.

Red Lentil and Butternut Soup with Kale takes several minutes to prepare.

Red Lentil and Butternut Soup with Kale takes several minutes to cook.

Red Lentil and Butternut Soup with Kale makes 8 servings.

The ingredients for Red Lentil and Butternut Soup with Kale are:

* Large raw carrot
* Yukon Gold Potatoes (3 small)
* Just shy of 1 c. Dry Red Lentils
* 1/4 c Nutritional Yeast Flakes
* half a large bunch of raw green kale
* 1 serving Butler soy curls
* 1 medium sized Butternut Squash
* 5 oz. sliced raw shiitake mushrooms
* 6 c. vegetable broth or no-chicken vegan broth
* 28 oz. can Muir Glen fire roasted crushed tomatoes
* 2 tsp - 1 Tbs curry powder
* 2 tsp - 1 Tbs cumin
* sea salt to taste

Here is how you make Red Lentil and Butternut Soup with Kale:

Pour broth and entire can of tomatoes into large soup pot. Add dry lentils. Add in curry, cumin and nutritional yeast and stir well.Dice all veg (except shiitake, if precut, and kale) into small cubes or slices. Add to pot. Cook until squash is tender. Add kale, torn into bite sized pieces and with the stem removed, and the dry soy curls. Simmer a few minutes and then turn off heat. Let sit for about 10 minutes to thicken and for the curls to soak up the broth and fully rehydrate. Salt to taste.Makes 8 very large bowls.Serving Size: 8 huge servingsNumber of Servings: 8Recipe submitted by SparkPeople user LEONALIONESS.

The nutritional information for Red Lentil and Butternut Soup with Kale is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 191.8

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 476.4 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 9.0 g
• Protein: 12.1 g

The dietary needs meet for Red Lentil and Butternut Soup with Kale is Vegan