Creamy Pumpkin Red Lentil Soup
Spicy pumpkin lentil soup with potatoes and onions. Totally vegan and glutenfree.
INGREDIENTS
- 1 and ½ tablespoons olive oil
- 1 large onion peeled and chopped
- 2 large potatoes peeled and chopped
- 4 and ½ tablespoons red lentils
- 1 teaspoon black pepper
- 1 teaspoon dried mint
- ½ teaspoon cumin
- 1 and ½ teaspoons salt
- ½ cup pumpkin puree
- 5 cups water
- 2 tablespoons lemon juice
- 2 tablespoons pomegranate for garnish
- 1 tablespoon chopped green onion for garnish
INSTRUCTIONS
- Place a large pot over medium-high heat. Add olive oil and chopped onions in it. Saute for 3-5 minutes until soft.
- Add in potatoes and lentils. Season with freshly ground black pepper, dried mint, cumin and salt. Saute for another 1 minute, stirring continually.
- Add in pumpkin puree and saute for another 3 minutes.
- Pour water into the pot and let it simmer for about 20 minutes or until everything is tender, uncovered.
- Take it from stove and use a blender to puree the soup until smooth.
- Add in lemon juice and simmer it for another 5 minutes. If it gets too thick, you can add extra hot soup at this step.
- Serve it in bowls. Wait for a few minutes after pouring it to bowls and then garnish with pomegranates and chopped green onion. Otherwise they immediately sink.
NOTES
If you don’t have pumpkin puree, you can use ¾ cup chopped pumpkin and saute it with potatoes.
NUTRITION
Calories: 120kcalCarbohydrates: 27gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 25mgPotassium: 604mgFiber: 5gSugar: 4gVitamin A: 4804IUVitamin C: 28mgCalcium: 45mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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