Squash and Red Lentil Soup

65 mins (prep 15, cooking 50)
8 ingredients
4-6 servings
This is from a friend's cookbook. I thought it sounded very good.

Categories:  lentil , seasonal , winter , easy , beans , <-4-hours , vegetarian , soups-&-stews , squash , vegetable , time-to-make ,
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Serving Size (271.39 g)
Servings 4
Amount per Serving
Calories 148.01 Calories from Fat 91.53
% Daily Value *
Total Fat 10.17g 62.57%
Saturated Fat 1.78g 35.58%
Trans Fat 0.0 %
Cholesterol 6.75mg 9.0%
Sodium 322.22mg 53.7%
Total Carbohydrate 8.2g 10.94%
Dietary Fiber 0.18 g 2.82%
Sugars 3.56 g %
Protein 5.71g 45.69%
Vitamin A 43.3IU% Vitamin C 0.72mg%
Calcium 10.79mg% Iron 0.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red lentils, medium onion, salt and pepper