

This hot, delicious soup pairs well with a salad for a nourishing lunch or as a perfect first course. Pumpkin puree adds a creamy richness and body to this comforting soup.
Health Benefits – soy free, gluten free, low sugar, nut free
Prep: 10 Minutes | Cooking time: 35 Minutes | Servings: 4-5
Ingredients
1 large onion, chopped
6 garlic cloves, crushed
1 tsp marjoram
1 tsp cardamom
3 ribs of celery, diced
3 carrots, chopped
2 cups dry red lentils
8 cups low-sodium vegetable broth
3 ½ cups pumpkin puree
½ cup cilantro
salt and pepper to taste
Method
- Sauté the onions with the garlic and herbs for 2 minutes.
- Add the carrots and celery and cook for 2 more minutes.
- Add the lentils and vegetable broth, stir, and bring to a boil.
- Lower the heat to medium-low and cook for 25 minutes.
- Add the pumpkin puree and simmer for 5 minutes.
- Serve with cilantro.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Gluten Free, Light Meals, Side Dishes, Starters
Created on 16 Oct, 2024.
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