Ingredients For Red Lentil And Butternut Squash Soup Recipe
1 tablespoon Olive oil
1 Onion chopped
1 Carrots chopped
80 gram Red lentils, rinsed
1 Medium butternut squash, peeled, deseeded and roughly chopped
500 milliliter Vegetable Stock
Nutrition value
47
calories per serving
4 g Fat< 1 g Protein2 g Carbs3 g FiberOther
Current Totals
4 g Fat
< 1 g Protein
2 g Carbs
3 g Fiber
MacroNutrients
Carbs
2 g
Protein
1 g
Fiber
3 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
20 mg
Iron
1 mg
Vitamin A
787 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
26 mcg
Vitamin B12
0 mcg
Vitamin C
11 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
28 mg
Manganese
0 mg
Phosphorus
16 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment