Foodie Crush · by Heidi Larsen★ 4.5 (14)
Curry Lentil Soup with Butternut Squash and Greens
NUTRITION · PER SERVING80M COOK
CAL 12%·PRO 28%
CARBS 42G70% OF CAL
15G FIBER21G OTHER6G TOTAL SUGAR
FAT 3G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty curry-spiced lentil soup with butternut squash, chickpeas, and leafy greens. Thick and satisfying, adaptable from stew-like to brothy based on your preference.
mainindiansoupbeans🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon extra virgin olive oil
- 2 cups chopped onion
- 2 teaspoons kosher salt (, divided )
- 4 cloves garlic, pressed or minced (, (1 tablespoon))
- 1 tablespoon fresh grated ginger
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground cinnamon
- 4 cups Kroger vegetable broth
- 4 cups water
- 1 1/2 cups Simple Truth Organic green lentils
- 4 cups diced butternut squash
- 1 15-ounce can Simple Truth Organic garbanzo beans (, drained)
- 1 tablespoon fresh lemon juice
- 4 cups Simple Truth Organic Power Greens ( , (or a mix of kale, baby spinach, mizuna, and swiss chard))
At a glance
PER SERVING · TIME 80M
CAL 12%·PRO 28%
CARBS 42G70% OF CAL
15G FIBER21G OTHER6G TOTAL SUGAR
FAT 3G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 871mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 398mg
- Calcium
- 82mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 871MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.