Lentil Squash Soup
Serves 6 | Prep Time 10 minutes | Cook Time 1 hour
Ingredients
• 1 medium butternut squash, leave whole
• 30 ounces Eden Lentils w/Onion & Bay Leaf, 2 cans, do not drain
• 2 tsp Eden Shoyu Soy Sauce, or to taste
• 1 medium onion, diced
• 1/2 cup carrots, diced
• 2 Tbsp Eden Extra Virgin Olive Oil
• 2 Tbsp fresh parsley, minced
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: 290 calories, 5g fat (14% calories from fat), 12g protein, 54g carbohydrate, 10g fiber, 0mg cholesterol, 300mg sodium