14 Ingredients
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons minced peeled ginger
  • 1 tablespoon curry powder (preferably Madras)
  • 1 cup red lentils, picked over and rinsed
  • 2 quarts water
  • 1 teaspoon fresh lemon juice, or to taste
  • 1/2 cup chopped cilantro
  • 1/2 cup vegetable oil
Nutrition
536
27% daily value
5 servings
                                       
                                            high-​fiber, low-​sodium, vegetarian, gluten-​free
     

Fat

56% 36

Saturated

25% 5

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 6

Carbs

15% 46

Carbs (net)

- 37

Fiber

34% 9

Sugars

- 6

Sugars, added

- 0

Protein

23% 12

Cholesterol

4% 12

Sodium

2% 41

Calcium

12% 116

Magnesium

19% 79

Potassium

19% 883

Iron

22% 4

Zinc

15% 2

Phosphorus

25% 177

Vitamin A

97% 873

Vitamin C

39% 35

Thiamin (B1)

42% 1

Riboflavin (B2)

11% 0

Niacin (B3)

18% 3

Vitamin B6

38% 0

Folate equivalent (total)

58% 234

Folate (food)

- 234

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

1% 0

Vitamin E

63% 9

Vitamin K

12% 14
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