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Butternut Squash And Lentil Soup

Nutrition per serving    (USDA % daily values)
CAL
130
FAT
5%
CHOL
0%
SOD
48%

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Ingredients for 8 servings

3 cups butternut squash , peeled, seeded and chopped

1 cup lentils (use the brown or green kind)

2 medium tomatoes , chopped

6 cups vegetable broth or chicken broth (use the low sodium kind)

2 garlic cloves , chopped

1 cup onion , chopped

1/2 cup celery , sliced

1 bay leaf

1/2 cup carrot , sliced

2 teaspoons lemon juice

2 teaspoons olive oil

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