![](https://cdn.statically.io/img/www.allrecipes.com/thmb/SYLcywN6QTx_QrgntfxOQ602QLo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1089254-4eb6674e28e74b90aaf8f1076408c754.jpg)
Ingredients
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1 onion, chopped
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3 cloves crushed garlic
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1 tablespoon olive oil
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1 ½ teaspoons curry powder
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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8 cups vegetable stock
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¼ cup dry lentils
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1 (28 ounce) can diced tomatoes with juice
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¼ cup uncooked white rice
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1 cup frozen corn
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¼ cup elbow macaroni
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1 small spaghetti squash
Directions
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Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
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In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
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If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
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After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.
Nutrition Facts (per serving)
166 | Calories |
4g | Fat |
29g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 7 | |
Calories 166 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 572mg | 25% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 4g | 16% |
Total Sugars 5g | |
Protein 6g | 11% |
Vitamin C 12mg | 14% |
Calcium 78mg | 6% |
Iron 4mg | 24% |
Potassium 405mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.