Being Bruce -: Pumpkin and Red Lentil Soup

Tuesday, November 19, 2013

Pumpkin and Red Lentil Soup

Pumpkin and Red Lentil Soup

Pumpkin and Red Lentil Soup
Total Time: 45 min.
Prep Time: 10 min.
Cooking Time: 35 min.
Yield: 6 servings
2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cups cubed pumpkin (or butternut squash)
1 cup dry red lentils
6 cups water
1 tsp. ground ginger
1 tsp. ground cumin
Cayenne pepper (to taste; optional)
Sea salt and ground black pepper (to taste; optional)
1. Heat oil in large saucepan over medium high heat
2. Add onion. Cook, stirring frequently, for 5 to 6 minutes, or until translucent.
3. Add garlic. Cook for 1 minute, or until tender.
4. Add pumpkin, lentils, and water. Bring to boil. Reduce heat. Gently boil, covered, for 20 to 25 minutes, or until pumpkin in soft. Remove from heat.
5. Place soup in a blender or food processor in small batches. Cover with lid and kitchen towel. Blend until smooth.
6. Return soup to saucepan over medium heat. Add ginger and cumin. Season with cayenne and pepper, if desired. Cook, stirring constantly, until soup is hot.

Nutritional Information (per serving):
Calories: 146
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 59 mg
Carbohydrate: 24 g
Fiber: 4 g
Sugar: 1 g
Protein: 9 g

From the Team Beachbody Kitchen