0 from 6 votes
Slow Cooker Butternut Squash and Lentil Soup
Bring the flavors of fall into your bowl with this Indian spiced soup. Yield 8 c
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 4 people
Calories: 365 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- ½ medium butternut squash, peeled and chopped (roughly 4 cups)
- 2 carrots, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 c red lentils, dry
- 1 c chickpeas, dry
- 1 (16 oz) can diced tomatoes, undrained
- 1 bay leaf
- 1 tsp garam masala
- ½ tsp salt
- ¼ tsp mint leaves, dry*
- 6 c water
Instructions
- Place all ingredients in a 4 qt slow cooker and cook on low for 8-10 hours (the longer you cook, the thicker the stew will get).
- Serve warm with hearty, whole grain bread.
Cup of Yum
Notes
- *Don’t have mint? How about an un-used mint tea bag? Just break it open and use 1/4 tsp of the leaves. (Check to be sure it is 100% mint tea first!)
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
67.7g
(23%)
Protein
20g
(40%)
Fat
3.2g
(5%)
Sodium
281mg
(12%)
Fiber
22.9g
(92%)
Sugar
11.2g
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 67.7g | 23% |
| Protein | 20g | 40% |
| Fat | 3.2g | 5% |
| Sodium | 281mg | 12% |
| Fiber | 22.9g | 92% |
| Sugar | 11.2g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.