Red Lentil and Pumpkin Soup
This Curried Red Lentil and Pumpkin Soup is super fast and easy, and will keep you warm from the inside out on chilly fall evenings!
Servings: 6 1.33 cups each
Calories: 175kcal
Equipment
- Dutch Oven
Ingredients
- 1 yellow onion $0.31
- 2 cloves garlic $0.16
- 1 tsp grated fresh ginger $0.10
- 1 Tbsp olive oil $0.16
- 1 Tbsp curry powder $0.30
- 1 15oz. can pumpkin purée $1.05
- 1 cup dry red lentils $0.67
- 6 cups vegetable broth $0.78
- 1/2 tsp salt $0.02
Instructions
- Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large pot with the olive oil and sauté over medium heat until the onions are soft (about 5 minutes).
- Add the curry powder and continue to sauté for about a minute more.
- Next, add the pumpkin purée, lentils, and vegetable broth. Stir to combine.
- Place a lid on the pot and bring the soup up to a boil over medium-high heat. Once boiling, turn the heat down to medium-low. Simmer the soup, stirring occasionally, for 20 minutes.
- Finally, taste the soup and add salt to taste (about ½ tsp). Serve hot with bread for dipping!
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Nutrition
Serving: 1.33cups | Calories: 175kcal | Carbohydrates: 29g | Protein: 9g | Fat: 3g | Sodium: 1141mg | Fiber: 12g