June 5, 2012
Ginger Butternut Red Lentil Soup
Makes 2 large or 4 small servings
1 small onion, chopped
1 tablespoon olive oil
2 inches (5cm) fresh ginger, grated
2 cups (450g) butternut squash, cubed
2 cups (450ml) vegetable stock
1 14-ounce (410g) can of diced tomatoes
1/2 cup (115g) red lentils
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a soup pot on medium heat, sauté the onion in the oil until translucent.
Add the ginger and squash, and sauté for 5 minutes. Add the stock, tomatoes, lentils, salt, and pepper.
Bring to a boil, then reduce the heat, simmering for 15-20 minutes or until squash is cooked.
With a hand blender or food processor, blend half of the soup (or all of it, if you prefer) until smooth. Be careful not to scald yourself when blending hot liquids.
Return the soup to the pot, reheat, and serve.
Recipe from La Dolce Vegan by Sarah Kramer.
All figures are per serving (assumes two servings).
Fat: 8 g
Carbs: 65 g
Fiber: 11 g
Protein: 17 g
Sodium: 840 mg
Read more from the Guide to Meat-Free Meals