Directions:
- In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté squash, stirring occasionally, until golden. Transfer squash to a bowl. Add remaining tablespoon oil to pan and cook onion, stirring occasionally, until just tender. Reduce heat to moderate. Stir in garlic and curry powder and cook, stirring, 1 minute.
- Add lentils, water, and broth and simmer 20 minutes, or until lentils are tender. Add squash and remaining ingredients except pepper and simmer 3 minutes. Season soup with salt and freshly ground black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.81 Kcal (1557 kJ) | ||
| Calories from fat | 156.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.37g | 27% | |
|---|---|---|---|
| Cholesterol | 2.77mg | 1% | |
| Sodium | 1804.33mg | 75% | |
| Potassium | 1174.89mg | 25% | |
| Total Carbs | 40.09g | 13% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 16.94g | 68% | |
| Protein | 16.76g | 34% | |
| Vitamin C | 42.8mg | 71% | |
| Iron | 4.4mg | 24% | |
| Calcium | 142.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 37.22 Kcal (156 kJ) | ||
| Calories from fat | 15.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 27% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 1% | |
| Sodium | 180.61mg | 75% | |
| Potassium | 117.61mg | 25% | |
| Total Carbs | 4.01g | 13% | |
| Sugars | 0.51g | 20% | |
| Dietary Fiber | 1.7g | 68% | |
| Protein | 1.68g | 34% | |
| Vitamin C | 4.3mg | 71% | |
| Iron | 0.4mg | 24% | |
| Calcium | 14.2mg | 14% | |
* 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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