Pumpkin & Lentil Soup Recipe
When it comes to soup, lentils are a favorite ingredient. Why? Because lentils are darn healthy —they're jam-packed with protein and dietary fiber. Add to that pumpkin, the vitamin A rock star, and you've got a delicious and good-for-you meal, indeed.
- 17 ounces pumpkin, cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon chopped sage
- Pinch of salt and pepper
- 2 cups lentils
- 1 tablespoon cumin
- 1 tablespoon curry powder
- 1 teaspoon cayenne
- 1 teaspoon garlic salt
- 4 cups water
- ½ red onion, chopped
- ¼ cup green onion, thinly sliced
- 1 cup chicken broth
- ¼ cup grated sharp Cheddar cheese, for garnish
- 1 tomato, sliced, for garnish
Preheat the oven to 350 degrees.
Toss the pumpkin cubes with the olive oil, sage, salt, and pepper. Spread in a single layer on a parchment-lined cookie sheet and bake for 15 minutes. Set aside.
Meanwhile, bring water to a boil in a pot and add the lentils, cumin, curry powder, cayenne, and garlic salt. After 20 minutes, add the red and green onion, pumpkin cubes, and chicken broth. Cook for 15 more minutes, stirring occasionally.
Serve with freshly grated sharp Cheddar cheese and a slice of tomato.