Directions:
- Heat oil in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
- Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
- Add lentils and broth and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
- Serve soup with cilantro sprinkled on top. (Optional: add a little fat free sour cream if you like).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1553.34 Kcal (6504 kJ) | ||
| Calories from fat | 404.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.94g | 69% | |
|---|---|---|---|
| Sodium | 5306.65mg | 221% | |
| Potassium | 6105.39mg | 130% | |
| Total Carbs | 224.68g | 75% | |
| Sugars | 28.26g | 113% | |
| Dietary Fiber | 81.68g | 327% | |
| Protein | 60.81g | 122% | |
| Vitamin C | 272mg | 453% | |
| Vitamin A | 7.4mg | 247% | |
| Iron | 24.3mg | 135% | |
| Calcium | 645.6mg | 65% | |
| Amount Per 100 g | |||
| Calories | 59.18 Kcal (248 kJ) | ||
| Calories from fat | 15.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 69% | |
|---|---|---|---|
| Sodium | 202.18mg | 221% | |
| Potassium | 232.61mg | 130% | |
| Total Carbs | 8.56g | 75% | |
| Sugars | 1.08g | 113% | |
| Dietary Fiber | 3.11g | 327% | |
| Protein | 2.32g | 122% | |
| Vitamin C | 10.4mg | 453% | |
| Vitamin A | 0.3mg | 247% | |
| Iron | 0.9mg | 135% | |
| Calcium | 24.6mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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