I didn’t really plan on blogging this soup. I made it for dinner one day last week, but I was happy with the outcome, and when that happens, I like to share! I served it with a side of kale chips, in case you’re wondering what’s up with the green stuff.
This recipe came together shockingly fast, which is always a plus in my mind for week-night cooking. I believe it was done in less than 30 minutes. I shared the left overs for lunch with my mom last Friday, and I was surprised to hear her say that she liked it, too.
I realize I’ve been sharing lots of soup recipes so far this year, but to put it simply, soup is da bomb. Now, I’m gonna share the recipe with you and be on my way!
P.S. Lentils are full of protein and fiber.
Red Lentil-Pumpkin Soup
Recipe adapted from Cooking Light November 2012
2 teaspoons olive oil
1 small onion, diced
3 cloves garlic, minced
3.5 cups chicken or vegetable broth
1 cup dried red lentils
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon red pepper flakes
1 cup water
3/4 cup pumpkin puree
1 tablespoon fresh ginger, peeled and grated
1 tablespoon fresh lemon juice
Optional garnishes: Plain Greek yogurt, cilantro, pumpkin seeds
1. In a large Dutch oven over medium-high heat; add olive oil to the pan, and saute onion for 4 minutes. Stir in garlic for 1 minute. Stir in 3 cups broth, lentils, cumin, salt, cinnamon, and red pepper flakes; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until lentils are tender.
2. Using an immersion blender (or transfer mixture to a blender), blend until smooth. Stir in remaining 1/2 cup broth, 1 cup water, pumpkin puree, ginger, and lemon juice. Let simmer another couple minutes. Serve with garnishes.