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Butternut Lentil Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: Middle Eastern
     Serving Size: 50 - Change
Nutritional Facts
Servings Per Recipe: 50

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Lentil Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014
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 Unit Potato chopped
4 Cups Stock
1 Unit Salt
1/2 Cup Lentils (4oz)
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Directions:

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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