Squash and Lentil Soup

By September 19, 2018Recipes

5454279 (1)Squash and Lentil Soup

1 cup dry brown lentils, rinsed and drained
1 pound butternut squash, halved, seeded, peeled, and cut into ¾-inch pieces
2.5 cups vegetable broth
2.5 cups water
2 medium carrots, chopped
2 stalks celery, sliced
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon garam masala

Prep 25 minutes
Ready In 4 hours 25 minutes

Rinse and drain lentils. In a 4-quart slow cooker combine lentils, squash, broth, water, carrots, celery, onion, garlic, and garam masala.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4.5 hours.

Nutrition information
Serving size: 1⅓ cup
Servings: 5
Per serving: 206 calories
1 g fat(0 g sat)
15 g fiber
40 g carbohydrates
11 g protein
222 mcg folate
0 mg cholesterol
6 g sugars
510 mg sodium
837 mg potassium