Red Lentil Soup

8 40 297
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 3
Red Lentil Soup
Health Rating

Ingredients


2 cup Butternut squash (peeled and cubed)
3 medium Carrots (peeled and sliced)
2 medium stalk(s) Celery
1 onion(s) Sweet onion
2 clove(s) Garlic (crushed)
2 cup Bone broth, Organic ((can also use water or vegetable stock))
1/2 cup Red lentils, raw (well rinsed)
1 tbsp Olive oil

Instructions


In a medium sause pan, add oil and fry for about 5 minutes the butternut squash, carrots, celery, onions, and garlic 

Add bone broth and lentils and bring to a boil.  Cover then reduce to medium heat.

Simmer for about 20 minutes until all vegetables are tender.  

Transfer mixture to a blender or use an immersion blender to puree to desired consistency.

Nutrition Facts

Per Portion

Calories 297
Calories from fat 48
Calories from saturated fat 6.6
Total Fat 5.3 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.4 g
Cholesterol 0
Sodium 192 mg
Potassium 1037 mg
Total Carbohydrate 48 g
Dietary Fiber 7.7 g
Sugars 12.3 g
Protein 14.7 g

Dietary servings

Per Portion


Meat Alternative 0.6
Vegetables 5.0

Energy sources


Pygal64%459.2270986054724232.7243866293244416%293.652552468608210.6262857011353720%328.7700310745222123.7570860794241764%16%20%CarbohydratesFatProtein

Notes:

* Makes about 3 cups.

Appetizer
Breakfast
Main
Side
Snack
Soup