Lentil Butternut Squash Curry Soup - Slow Cooker Recipe
Lentil Butternut Squash Curry Soup - Slow Cooker Recipe
  • prep: 10 min
  • cook: 7 hr
  • total: 7 hr 10 min
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  • servings:
  • Ingredients

    • ½ diced red onion
    • 1½ cups red or brown lentils
    • 2 cups butternut squash - diced
    • 1 14oz can of coconut milk - I used lite
    • 1 15 oz can of diced tomatoes - I used Garlic and Olive Oil variety
    • 1 lb of lean ground beef
    • 1 tablespoon curry powder
    • 2 teaspoons salt
    • 4 cups of chicken broth
    • 2 cups of water

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 182 % Daily Value *
    • Total Fat: 5 g 7.01%
    • Saturated Fat: 2 g 9.63%
    • Trans Fat: 0 g %
    • Cholesterol: 43 mg 14.44%
    • Sodium: 1529 mg 63.7%
    • Calcium: 45 mg 4.49%
    • Potassium: 290 mg 8.27%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 13.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 17 g %
    • Dietary Fiber: 3 g 10.48%
    • Sugar: 3 g
    • Protein: 19 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 99.59%
    • Vitamin C 20.98%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables1
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

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