Vegetable Lentil Soup

2018-01-13

Photos

Recipe

In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute squash, stirring occasionally, until golden. Transfer squash to a bowl. Add remaining tablespoon oil to pan and cook onion, stirring occasionally, until just tender. Reduce heat to moderate. Stir in garlic and curry powder and cook, stirring, 1 minute. Add lentils, water, and broth and simmer 20 minutes, or until lentils are tender. Add squash and remaining ingredients except pepper and simmer 3 minutes. Season soup with salt and freshly ground black pepper.

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Nutritional Info

This information is per serving.

  • Protein

    20
  • Fat Total

    17
  • Calories

    552
  • Sodium

    1325