Red Lentil Soup

8 40 306
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 3
Red Lentil Soup
Health Highlights


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, Extra Virgin


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.


* Makes about 3 cups.

Nutrition Facts

Per Portion

Calories 306
Calories from fat 54
Calories from saturated fat 7.9
Total Fat 6.0 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.3 g
Cholesterol 0
Sodium 386 mg
Potassium 921 mg
Total Carbohydrate 50 g
Dietary Fiber 8.7 g
Sugars 12.1 g
Protein 16.9 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 5.0

Energy sources