Squash and Red Lentil Soup Recipe

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Ingredients:

Serving

1 squash (about 1 kg whole )
2 sprigs rosemary
150 g red lentils
1 medium onion, diced
900 ml vegetable stock
2 tbsp olive oil
salt and pepper , to taste

Directions:

Peel, seed and dice the squash and roast with the rosemary sprigs and olive oil in a 200 C oven for 45 minutes.
You want the total amount of diced squash to be about 2 pounds or 900g.
Meanwhile, clean the lentils and then boil them for about 10 minutes.
Drain the lentils, add the stock and the onion and simmer for five minutes.
Mash the squash and stir into the soup.
Season with salt and pepper and serve with a sprig of the roasted rosemary on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	716.04 Kcal (2998 kJ)
Calories from fat	44.31 Kcal
		% Daily Value*
Total Fat	4.92g	8%
Sodium	23607.03mg	984%
Potassium	607.96mg	13%
Total Carbs	133.82g	45%
Sugars	7.9g	32%
Dietary Fiber	8.13g	33%
Protein	8.35g	17%
Vitamin C	10.6mg	18%
Iron	2mg	11%
Calcium	33.6mg	3%

Amount Per 100 g
Calories	196.29 Kcal (822 kJ)
Calories from fat	12.15 Kcal
		% Daily Value*
Total Fat	1.35g	8%
Sodium	6471.52mg	984%
Potassium	166.66mg	13%
Total Carbs	36.68g	45%
Sugars	2.17g	32%
Dietary Fiber	2.23g	33%
Protein	2.29g	17%
Vitamin C	2.9mg	18%
Iron	0.6mg	11%
Calcium	9.2mg	3%

* 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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