Curried Pumpkin Lentil Soup


Picture of Curried Pumpkin Lentil Soup

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

Instructions

Line a medium pot with a thin layer of water. Add onions and cook over med-high heat for 2 minutes. Add garlic, then continue to cook until onions are translucent and all of the water has been absorbed. Add broth, lentils and apple and bring to a boil. Once boiling, cover and reduce heat to medium. Continue to cook until lentils are orange and soft, about 7-10 minutes. Stir in pumpkin and spices. Reduce heat to low and cook another 5 minutes, stirring to incorporate all ingredients. Add salt, pepper and cayenne pepper to taste. Drizzle with pomegranate molasses before serving.

Nutrition

Servings per batch: 3

  • Calories: 227
  • Fat: 2g
  • Carbohydrate: 39g
  • Dietary Fiber: 13g
  • Sugars: 12g
  • Protein: 14g
Print recipe button

Subscribe to the blog!

Or go grab our RSS feed!
Picture of Curried Pumpkin Lentil Soup

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

Instructions

Line a medium pot with a thin layer of water. Add onions and cook over med-high heat for 2 minutes. Add garlic, then continue to cook until onions are translucent and all of the water has been absorbed. Add broth, lentils and apple and bring to a boil. Once boiling, cover and reduce heat to medium. Continue to cook until lentils are orange and soft, about 7-10 minutes. Stir in pumpkin and spices. Reduce heat to low and cook another 5 minutes, stirring to incorporate all ingredients. Add salt, pepper and cayenne pepper to taste. Drizzle with pomegranate molasses before serving.

Nutrition

Servings per batch: 3

  • Calories: 227
  • Fat: 2g
  • Carbohydrate: 39g
  • Dietary Fiber: 13g
  • Sugars: 12g
  • Protein: 14g