** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
A quick and an easy way to beat that cool weather and to get the family to eat vegetables and lentils that they always keep shying away from. This soup is a way to have something tasty and healthy ready in a few minutes in an easy three step way.
Ingredients:
2 Unit Celery chopped
1 Unit Onion chopped
1 Unit Red Pepper chopped
1 Unit Carrot chopped
1 Butternut Squash chopped (pumpkin would also work)
1. Being in the southern hemisphere it is starting to get cool here- just right for soups.
2. 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 until onion softened, add stock, lentils and seasonings.
3. Simmer for 30-40 minutes. Cool slightly and puree in blender.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Celery, Onion allergies.
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