Vegetarian

squash and lentil soup is for Lunch.

squash and lentil soup takes 15 minutes to prepare.

squash and lentil soup takes 60 minutes to cook.

squash and lentil soup makes 11 servings.

The ingredients for squash and lentil soup are:

garlic, 1 clove, minced
1/4 minced onion
2 scallions, chopped
1/2 red bell pepper, chopped
2 carrots, chopped
2 small zucchini, chopped
1 small (tiny) butternut squash, peeled and chopped
1 1-lb bag dried lentils, rinsed
1 16 oz can diced tomatoes
2 chipotle chiles in adobe sauce, minced
1 tbsp olive oil

Here is how you make squash and lentil soup:

saute garlic, onions and scalllions and chiles in olive oil for 2 minutes. Add carrots, peppers and saute for a minute more. Add zucchini and butternut squash and saute for about 2 minutes. The add lentil, tomatoes and four cups of water. Simmer until squash and lentils are soft. Season with salt, pepper and a pinch of curry powder. Serve over fresh spinach. Serving Size:?makes 11.5 1-cup servings

The nutritional information for squash and lentil soup is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 121.8

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 40.3 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 7.7 g
• Protein: 7.2 g

The dietary needs meet for squash and lentil soup is Vegetarian