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Red Lentil-Pumpkin Soup

Serves 4
Time: 30 minutes
Source: Adapted from Cooking Light

Ingredients
1 tablespoon canola oil
1 medium yellow onion, chopped
1-2 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon grated or minced peeled fresh ginger
3 1/2 cups vegetable broth, divided
1 cup dried small red lentils
1 cup water
3/4 cup canned pure pumpkin puree (that’s half a 15-ounce can)
1 tablespoon fresh lemon juice
plain low-fat yogurt, toasted pepitas (hulled pumpkin seeds), and
chopped fresh cilantro, for garnish

Directions
1. Heat a large Dutch oven over medium-high heat. Add oil to pan;
swirl to coat. Add onion and garlic to pan; sauté 4 minutes. Add
cumin, salt, cinnamon, red pepper, and half of ginger, then sauté 1
minute. Stir in 3 cups broth and lentils and bring to a boil. Cover,
reduce heat, and simmer 10 minutes or until lentils are tender.

2. Blend lentil mixture: With an immersion blender, blend mixture in
the pot until smooth. With a blender, transfer lentil mixture to
blender (if necessary, process in batches) and remove cap in blender
lid (to allow steam to escape); hold lid on firmly with a kitchen
towel and blend until smooth, then return to pot. Add remaining 1/2
cup broth, 1 cup water, and pumpkin puree to pot; cook 3 minutes or
until thoroughly heated. Stir in lemon juice and remaining ginger.
Garnish soup with yogurt, pepitas, and cilantro if desired.

-Prepared with our help by Heather on November 18, 2012

Posted in: Recipes

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