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Vegetable Lentil Soup Recipe

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Here’s a healthy soup from our Test Kitchen that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it filling, while herbs and other veggies round out the flavor.
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
MAKES: 6 servings

Ingredients

  • 4 cups vegetable broth
  • 3 cups cubed peeled butternut squash
  • 1 cup dried lentils, rinsed
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 package (9 ounces) frozen cut green beans

Directions

  1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 4 hours or until lentils are tender.
  2. Stir in the tomatoes and beans. Cover and cook on high for 30 minutes or until beans are heated through. Yield: 6 servings.
Originally published as Vegetable Lentil Soup in Simple & Delicious January/February 2008, p54

Reviews for Vegetable Lentil Soup(1)

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MY REVIEW
Reviewed Jul. 16, 2013

A great recipe and simple to make. I substituted potatoes for the butternut squash and also put the green beans and tomatoes in at the beginning with the rest of the ingredients. It worked out well and it tasted great! I also added about 1/2 tsp salt for taste since none is in the recipe

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