xpost squash and lentil soup CP

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* Exported from MasterCook *

 

Spiced Butternut Squash and Lentil Soup

 

Recipe By :Better Homes and Gardens

Serving Size : 5 Preparation Time :0:00

Categories : 2Try Electric Slow Cooker

Soups Stews Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried lentils

2 1/2 cups butternut squash cubes -- (3/4-inch)

1/2 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

2 garlic cloves -- minced

1 teaspoon garam masala

4 cups low sodium vegetable broth

 

Garam masala makes this soup! Find it in your supermarket or at an Indian

market. The blend of spices can include cinnamon, nutmeg, cloves, coriander,

cumin, cardamon, pepper, chiles, fennel and mace.

PREP: 25 minutes.

COOK: Low 8 hours; High 4 hours.

MAKES 5 to 6 servings.

SLOW COOKER: 3 1/2 to 4 quart (14 to 16 cup capacity).

[Makes about 7 cups.]

 

1. Rinse and drain lentils. In a 3 1/2 to 4-quart slow cooker place lentils,

squash, onion, carrot and celery. Sprinkle garlic and garam masala over

vegetables. Pour broth over all.

 

2. Cover and cook on low heat setting for 8 to 9 hours or on high heat setting

for 4 to 4 1/2 hours. [Adjust seasoning.] Ladle into bowls.

 

EACH: 199 calories, 2 g total fat. 31 g carbohydrates, 13 g fiber.

 

Source:

" BHG Biggest Book of Slow Cooker Recipes "

Copyright:

" 2002 (Meredith) ISBN 0696215462 "

Yield:

" 7 cups "

 

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Per Serving (excluding unknown items): 202 Calories; 1g Fat (2.3% calories from

fat); 21g Protein; 31g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 434mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 4644 0 0 0 0 0 0