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RECIPE
15 INGREDIENTS9 STEPS1HR 10MIN

Lentil and Butternut Soup

4.0
2 Ratings

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Something warm and satisfying that everyone will like, that doesn’t require multiple pots, pans and kitchen apparatus. What if I told you that you can do it all in one pot with minimal prep? You can with this hearty lentil and butternut soup. You’re welcome!
1HR 10MIN
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients

US / METRIC
Servings:
6
Serves 6
3 Tbsp
2 stalks
Celery , diced
2
Carrots , diced
1
Medium  Onion , diced
3 cups
2 1/3 cups
Lentils
5 cups
Vegetable Broth
3 cups
Water
2 Tbsp
Tomato Paste
2 cloves
Garlic , minced
1/2 Tbsp
1/2 Tbsp
Worcestershire Sauce
1/4 cup
Fresh Parsley , chopped

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Nutrition Per Serving

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CALORIES
403
FAT
8.2 g
PROTEIN
20.8 g
CARBS
65.5 g

Cooking Instructions

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Step 1
In a large dutch oven or heavy bottomed pot, heat the Olive Oil (3 tablespoon) over medium heat. Add the Celery (2 stalk), Carrot (2), Onion (1) and Butternut Squash (3 cup).
Step 2
Saute for 3-5 minutes until tender.
Step 3
Stir in the Lentils (1 pound).
Step 4
Pour in 4 cups of the Vegetable Broth (4 cup), 1 cup of the Water (2 cup) and the Bay Leaf (2).
Step 5
Heat to a boil and reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally until lentils start to get tender.
Step 6
Stir in the Tomato Paste (2 tablespoon), Garlic (2 clove), Kosher Salt (1 1/2 teaspoon), Ground Black Pepper (3/4 teaspoon), and Worcestershire Sauce (2 teaspoon) along with remaining Vegetable Broth (1 cup) and Water (1 cup).
Step 7
Simmer, stirring occasionally with the lid slightly askew for another 15-20 minutes until the beans are quite tender and the broth thickens.
Step 8
Stir in the Fresh Parsley (1/4 cup). Taste and adjust seasonings.
Step 9
Serve and enjoy!

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Nutrition Per Serving
Calories
403
% Daily Value*
Fat
8.2 g
11%
Saturated Fat
1.2 g
6%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
65.5 g
24%
Fiber
11.1 g
40%
Sugars
7.4 g
--
Protein
20.8 g
42%
Sodium
1284.0 mg
56%
Vitamin D
--
--
Calcium
108.1 mg
8%
Iron
6.0 mg
33%
Potassium
982.5 mg
21%
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