Vegan Red Lentil Soup (w\ Butternut Squash)

A very simple but satisfying soup–actually more like a stew. Very Low Sodium, very Low Fat .

Prep Time:25 minutes
Cooking Time: 50 minutes
Serves:16
Yield: 96 oz  (approx.)

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Ingredients

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1	tbsp	Organic Canola Oil
1	medium	Onion, Sweet
3		Garlic Clove
1	tbsp	Fresh Ginger Root
1	tsp	Fenugreek
2	tsp	Curry Powder
1/2	tsp	Cayenne Pepper
1	tsp	Nutmeg, Ground
6	cups	Water
1	cup	Organic Unsweetened Soymilk
6	oz	Tomato Paste
2	cups	Uncooked Red Lentils
5	cups	Squash, Winter, Butternut
1	cup	Cilantro, Fresh
1	cup	Kale, Fresh
1	tbsp	Lemon Juice

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Directions

1. Heat the oil in a large Sauté pan over medium-high heat.  Add the onions and cook until tender, about 3 minutes.
2. Add the garlic and cook for another minute.
3. Stir in the spices.
4. Add the broth and tomatoes and heat to boiling.
5. Stir in the lentils and cubed Butternut Squash.
6. Cover and simmer for 40 min, or until the lentils are tender.
7. Stir in the  lemon juice, kale, and cilantro, cover, and cook on high for 10 minutes.
8. Serve hot.

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Categories

Course: Soup
Cuisine Type: Moroccan
Main Ingredient: Vegetables

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Nutrition Facts
Serving Size: 8 oz.
Amount per Serving
Calories	148
Calories from Fat	17.1
% Daily Value *
Total Fat	1.9g	2%
Saturated Fat	0.17g	0%
Cholesterol	0mg	0%
Sodium	52.86mg	2%
Total Carbohydrate	27.21g	9%
Dietary Fiber	2.69g	10%
Sugars	2.71g
Protein	9.74g	19%

Est. Percent of Calories:
Fat	10%
Carbs	69%
Protein	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.