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Lentil Soup with Butternut Squash
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1
By MR. T

Lentil Soup with Butternut Squash

5 steps
Prep:10minCook:25min
COMMON TYPES OF LENTILS? Brown lentils: These are both affordable and easy to find. They may not maintain their firmness as well as black lentils, but they are ideal for quick cooking soups and curries. Green lentils: They are similar to brown lentils but have a slightly peppery taste. Red and yellow lentils: These types of lentils are common in Middle Eastern and Indian recipes. You can buy them whole or split, and they have a slightly sweet flavor. Their soft texture when cooked also makes a great thickener for soups and stews. Black beluga lentils: This type of lentil holds its firm texture and shape. They are good for long-cooking stews and soups. They sort of look like caviar.
Updated at: Wed, 25 Oct 2023 15:34:46 GMT

Nutrition balance score

Great
Glycemic Index
37
Low
Glycemic Load
19
High

Nutrition per serving

Calories314.2 kcal (16%)
Total Fat6.2 g (9%)
Carbs51.8 g (20%)
Sugars5 g (6%)
Protein16.7 g (33%)
Sodium1722 mg (86%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Heat a dutch oven or large pot to medium, add in the olive oil, celery, onions, half the salt and pepper.
Step 2
Sauté for a few minutes, then add in the garlic. Continue sautéing for another 15 seconds, making sure not to brown it. Add in the cumin and smoked paprika, and allow them to toast for 10 seconds. Pour in diced tomatoes (with the juice), squash, vegetable broth, lentils, dried thyme and remaining salt.
Step 3
Stir and allow to simmer covered for 20-25 minutes or until the lentils and squash are tender and cooked through.
Step 4
Skim off any brown foam you might have, then stir in the spinach and continue cooking for another 5 minutes.
Step 5
Add in the parsley, then allow to cool slightly before serving.