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Add a photoServings: 4
Ingredients
- 2 stalk celery, minced
- 1 x Onion, minced
- 1 x Red pepper, minced
- 1 x Carrot, minced
- 1 sm Butternut squash, minced (pumpkin would also work)
- 1 x Potato, minced
- 4 c. Veg stock Herbs and salt to taste
- 1/2 c. Split red lentils
Directions
- Being in the southern hemisphere it is starting to get cold here- just right for soups. After all the talk of lentils I made some soup for lunch today I thought I would share since someone said they were still having
- "soup and stew" weather!
- Dry fry veggies in a soup pot for a bit till onion softened, add in stock, lentils and seasonings. Simmer for 30-40 min. Cold slightly and puree in blender. Reheat and adjust seasoning if necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 10 | 10% |
| Total Fat 1.07g | 1% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 240mg | 10% |
| Potassium 345mg | 10% |
| Total Carbs 19.34g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.36g | 3% |
| Protein 4.07g | 7% |
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