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Savory Lentil Vegetable Soup


  • 1 medium yellow summer squash, cut into 1/2-inch cubes
  • 3 teaspoons vegetable oil, divided
  • 2 medium carrots, sliced
  • 1 large potato, peeled and cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 6 cups reduced-sodium chicken broth
  • 1-1/4 cups dried lentils, rinsed
  • 3 tablespoons no-salt-added tomato paste
  • 1 tablespoon cider or red wine vinegar
  • 1/2 teaspoon pepper
  • 4 cups coarsely chopped fresh spinach


  • 1. In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach and squash; heat through.

Nutrition Facts

1 cup: 236 calories, 5g fat (0 saturated fat), 4mg cholesterol, 145mg sodium, 37g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 meat, 1 vegetable.


Average Rating:
  • CLaQuier
    Oct 17, 2015

    Hearty and delicious paired with biscuits or a crusty bread for a simple Fall meal. Easy to prepare; my husband had no problem putting it together before I came home for work.

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