Prep: 10 minutes | Cook: 35 minutes | Total: 45 minutes
Yield: 8 servings | Serving Size: 1 cup
Ingredients
Ingredients:
• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 cup)
• 2 garlic cloves, minced (about 1 teaspoon)
• 1½ teaspoons curry powder
• 1½ teaspoons ground dried ginger
• ¼-½ teaspoon cayenne, to taste
• 4 cups (32 ounces) low-sodium vegetable broth
• 1 cup uncooked brown lentils, picked through to remove any stones and rinsed
• 1 (15-ounce) can 100% pure pumpkin puree
Directions
:
1. Heat a large pot over medium heat.
2. Add the oil and heat until shimmering.
3. Add the onion, garlic, curry powder, ginger, and cayenne. Cook, stirring often, until the onions are softened, about 5-7 minutes.
4. Add the broth, brown lentils, and pumpkin puree. Stir to combine.
5. Bring to a boil over high heat, then reduce the heat to maintain a simmer.
6. Cover the pot with a lid and cook until the lentils are tender, about 20-25 minutes.
7. Serve warm.
Nutrition Facts Per Serving: Calories: 135 | Total Fat: 2 g | Saturated Fat: 0.5 g | Sodium: 40 mg | Total Carbohydrate: 21 g | Dietary Fiber: 10 g | Protein: 8 g
#homemadelentilsoup
#fall pumpkin recipe
#healthy recipe for fall
This healthy, hearty homemade soup for fall provides a boost of fiber and antioxidants. It’s low in sodium and full of fall flavors to keep you warm all season long!
Author: Veterans Health Administration
Go to Source
News post in December 10, 2024, 3:04 am.
Visit Our Sponsor’s:
News Post In – News
