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Red Lentil-Pumpkin Soup

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

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

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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