Serves: 6 | Prep Time: 10 minutes | Cook Time: 1 hour
Lentil Squash Soup

Ingredients

Directions

Bake the squash whole at 400° for 45 minutes or until tender. Remove squash from the oven and slice in half lengthwise. Remove the seeds and skin. Heat the oil in a medium pot and sauté the onions for 2 to 3 minutes. Add the carrots and sauté 2 minutes. Cut the squash into chunks and place in the pot with the lentils. Add enough cold water to desired consistency. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes. Season with shoyu and simmer another 5 minutes. Mix in the parsley and serve.

Nutritional Information

Per serving - 182 calories, 5 gram fat (24% calories from fat), 10 gram protein, 24 gram carbohydrate, 6 gram fiber, 0 milligram cholesterol, 346 milligram sodium

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