Savory Lentil Vegetable Soup Recipe

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Ingredients:

Serving

1 medium yellow summer squash, cut into 1/2-inch cubes
3 tsp vegetable oil, divided
2 medium carrots, sliced
1 large potato, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
1 tsp curry powder
1/4 tsp ground ginger
6 cups reduced-sodium chicken broth
1-1/4 cups dried lentils, rinsed
3 tbsp no-salt-added tomato paste
1 tbsp cider or red wine vinegar
1/2 tsp pepper
4 cups coarsely chopped fresh spinach

Directions:

In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach and squash; heat through. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	223.43 Kcal (935 kJ)
Calories from fat	24.56 Kcal
		% Daily Value*
Total Fat	2.73g	4%
Sodium	632.16mg	26%
Potassium	917.85mg	20%
Total Carbs	34.28g	11%
Sugars	3.93g	16%
Dietary Fiber	14.77g	59%
Protein	14.51g	29%
Vitamin C	11.4mg	19%
Vitamin A	0.4mg	14%
Iron	4.3mg	24%
Calcium	84.7mg	8%

Amount Per 100 g
Calories	60.26 Kcal (252 kJ)
Calories from fat	6.62 Kcal
		% Daily Value*
Total Fat	0.74g	4%
Sodium	170.49mg	26%
Potassium	247.54mg	20%
Total Carbs	9.25g	11%
Sugars	1.06g	16%
Dietary Fiber	3.98g	59%
Protein	3.91g	29%
Vitamin C	3.1mg	19%
Vitamin A	0.1mg	14%
Iron	1.2mg	24%
Calcium	22.9mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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