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Lentil Squash Soup
Serves 6 |
Prep Time 10 minutes |
Cook Time 1 hour
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 Info
Per serving:
182 Calories,
5g Fat (24% calories from fat),
10g Protein,
24g Carbohydrate,
6g Fiber,
0mg Cholesterol,
346mg Sodium
Related Recipes
American, Beans, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, No Sweetener Added, Oils, Soup, Chili & Stews, Vegan
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