Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1 cup dry red lentils, rinsed
1 can (15 oz) pumpkin puree
5 cups vegetable broth
1 tablespoon lime juice
Salt and pepper to taste
Fresh cilantro and pumpkin seeds for garnish
Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables have softened.
Step 2: Stir in the garlic, ginger, cumin, turmeric, and smoked paprika. Cook for 1 minute until fragrant.
Step 3: Add the rinsed red lentils, pumpkin puree, and vegetable broth. Stir well to combine and break up any pumpkin clumps.
Step 4: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the lentils are completely tender.
Step 5: Use an immersion blender to partially blend the soup to your desired consistency. Stir in the lime juice and season with salt and black pepper to taste. Serve warm with garnishes.
Notes
If the soup becomes too thick upon standing, simply add a splash of water or broth when reheating.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg
Keywords: pumpkin lentil soup, vegan soup, healthy dinner, fall recipes, red lentils
