Photo: Cala
Curried-Squash and Red-Lentil Soup
15 ingredients
Makes 4 to 6 (main course) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
645
Calories
17g
Protein
26g
Fat
89g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 2 tablespoons minced peeled ginger
- 1 tablespoon curry powder (preferably Madras)
- 1 cup red lentils, picked over and rinsed
- 2 quarts water
- 1 teaspoon fresh lemon juice, or to taste
- 1/2 cup chopped cilantro
- 1/2 cup vegetable oil
- Accompaniment: cooked basmati rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes