Curried Pumpkin Lentil Soup

• Total time: – min
• Cook time: – min
• Prep time: – min

• 1 whole sweet onion, diced
• 2 whole garlic cloves, minced
• 3 cups vegetable broth
• ½ cup red lentils
• 1 cup canned pure pumpkin
• 1 tbsp mild curry powder
• 1 tsp cinnamon
• 1 tsp garam masala
• ⅛ tsp cayenne pepper
• 1 whole apple, diced
• 2 tbsp pomegranate molasses

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.

Servings per batch: 3

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