Description
A hearty and nutritious pumpkin lentil soup packed with protein, perfect for a vegan dinner.
Ingredients
Scale
- 1 cup red lentils
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Stir in cumin and turmeric, cooking for another minute.
- Add red lentils, pumpkin puree, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
- Season with salt and pepper to taste.
- Blend the soup for a creamy texture, if desired.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for a quick meal later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg