1. Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the broth, tomato sauce, lentils, carrot, squash, cumin, and cayenne. Increase the heat to bring to a boil, then reduce to medium-low. Cover and simmer until lentils are soft, about 25 minutes.
2. Stir in the lemon juice. Season with salt and pepper to taste.
3. Stir as is or puree in a blender. Garnish each bowl with a tablespoon each of cream cheese and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (58g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 10 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.6mg||0 %|
|Sodium 26.7mg||1 %|
|Potassium 149.8mg||4 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 6.2g|
|Protein 2.5g||4 %|
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Calories per serving: 52
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