1. Heat oil in soup pot over medium high.
2. Add onion, cook 3 to 4 minutes until softened. Stir in paprika and oregano; add water and lentils and bring to boil.
3. Reduce heat and simmer 20 minutes. Add vegetable stock; bring to boil. Add spinach and butternut squash; simmer 10 minutes until lentils are tender.
4. Stir in tomatoes, vinegar, salt and pepper and simmer another 3 to 5 minutes to allow flavors to meld. Makes 6 servings.
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 33 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 7.9mg||2 %|
|Sodium 122.6mg||4 %|
|Potassium 808.9mg||21 %|
|Total Carbohydrate 42.5g||13 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 29.2g|
|Protein 17.3g||25 %|
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Calories per serving: 258
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