Spiced Butternut Squash and Lentil Soup
Recipe By :Better Homes and Gardens
Serving Size : 5
A very simple but satisfying
soup--actually more like a stew. Put it in your crockpot in the morning,
and come home to a wonderful meal!
If you can't find garam masala, you can make your own from this easy
recipe.
1
cup dried lentils
2 1/2 cups
butternut squash cubes -- (3/4-inch)
1/2
cup chopped onion
1/2
cup chopped carrot
1/2
cup chopped celery
2
garlic cloves -- minced
1 teaspoon
garam masala
4
cups low sodium vegetable broth
1. Rinse and drain lentils. In a 3 1/2 to 4-quart slow cooker place lentils,
squash, onion, carrot and celery. Sprinkle garlic and garam masala over
vegetables. Pour broth over all.
2. Cover and cook on low heat setting for 8 to 9 hours or on high heat setting
for 4 to 4 1/2 hours. [Adjust seasoning.] Ladle into bowls.
Source:
"BHG Biggest Book of Slow Cooker Recipes"
"7 cups"
Start to Finish Time:
"4:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 202 Calories (kcal); 1g Total Fat; (2% calories from fat); 21g
Protein; 31g Carbohydrate; 0mg Cholesterol; 434mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : Garam masala makes this soup! Find it in your supermarket or at an Indian market. The blend of spices can include cinnamon, nutmeg, cloves,
coriander, cumin, cardamom, pepper, chiles, fennel and mace.
fatfreevegan.com
See our privacy policy
Blog
