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Curried Pumpkin Lentil Soup

posted by regnisaw@yahoo.com 3 days ago



Ingredients


1 Tbs. olive oil


1 small onion, chopped


1 small apple, chopped


48 oz. gluten free vegetable broth


2 (15 oz.) cans solid-pack pumpkin


2 tap. mild curry powder or more to taste


¼ tsp. ground ginger


½ tsp. garlic powder


1 ½ cups dried red lentils


½ cup unsweetened coconut milk


1 Tbs. honey


Fresh cilantro as garnish


Plain Greek yogurt, for garnish


Directions


Heat oil in a large pot over medium heat. Add onion and sauté until beginning to soften, about 7 minutes. Add the apple, and continue to sauté until both the apple and onion are tender. Add vegetable broth and bring to a simmer. Whisk in pumpkin and spices. Stir in lentils, coconut milk, and honey. Simmer over low heat for 30-40 minutes until thickened. Adjust salt and pepper to taste. Serve in bowls and garnish with a dollop of yogurt and cilantro if desired. (Serves: 6)




tags:  curried pumpkin lentil soup, soups, vegetarian, lentils
 
 
 
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