This could not be a better dinner to start out my new challenge (blogging 30 Days of Dinner… all different meals!).
Pumpkin Red Lentil Soup
This soup is amazing. Not only is it super easy to make (if you can sauté onions, and open a can of diced tomatoes, you’re laughing) but it is delicious. It’s incredibly vegetarian or vegan friendly; the only ingredient you’d need to change is the broth. But what I love about this soup is it’s not just a ‘vegetarian friendly healthy bean soup’. It’s so much more than that; it’s simply delicious soup.
Real, wholesome food, that just happens to be incredibly healthy for you. And so tasty! I can’t wait to eat it as leftovers.
Rinse 1 C dried red lentils until the water runs clear. Add 3 C of water, and simmer for about 15 minutes.
Heat 1 tbsp of canola oil, and add 1 onion, chopped and 4 tsp of paprika.
Sauté until onion is soft (5 minutes).
Combine onions and red lentils, and add 1 large can (796 ml) of diced tomatoes, 1 tsp oregano and 1 tsp red pepper flakes. Simmer for about 10 minutes. Add 3 C broth (turkey, chicken or vegetable).
Add 2 C canned pumpkin puree.
And 2 C frozen corn.
Simmer for another 5-10 minutes.
Serve with sour cream, or greek yogurt on top. It’s a little spicy, a little sweet, so good for you, and tastes wonderful. Enjoy!
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Pumpkin Red Lentil Soup
Ingredients
- 1 C dried red lentils
- 1 tbsp canola oil
- 1 onion, chopped
- 4 tsp of paprika
- 1 large can (796 ml) diced tomatoes
- 1 tsp oregano
- 1 tsp red pepper flakes
- 3 C broth (turkey, chicken or vegetable)
- 2 C canned pumpkin puree
- 2 C frozen corn
- Sour cream, or greek yogurt (optional)
Directions
- Rinse 1 C dried red lentils until the water runs clear. Add 3 C of water, and simmer for about 15 minutes.
- Heat 1 tbsp of canola oil, and add 1 onion, chopped and 4 tsp of paprika.
- Sauté until onion is soft (5 minutes).
- Combine onions and red lentils, and add tomatoes, oregano and red pepper flakes. Simmer for about 10 minutes.
- Add broth, pumpkin puree, and corn.
- Simmer for another 5-10 minutes.
- Serve with sour cream, or greek yogurt on top. Enjoy!
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{ 11 comments… read them below or add one }
I am bookmarking this recipe! Looks great and thanks for sharing!!!
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Yum!! Thanks for sharing this unique recipe!!! Anything with pumpkin is A-okay in my book!
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THe soup looks delicious and yay for a new challenge
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This soup looks SO good! That challenge sounds fun:)
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This looks fantastic. Such a great way to kick off your challenge!
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I love this recipe! It’s so unique and I love red lentils. : )
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I’m so impressed with your 30 day challenge! Can’t wait to read all about it…and that soup looks delicious…so yummy and comforting!
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YUM! I can already tell I’m going to get a lot of good ideas from your 30 days of dinner challenge
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YUMMM making this this week…what a fab idea I love both ingredients and the addition of corn is great too!!!!
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omg, lentils and pumpkin. Two of my favorite things!
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This looks great! Can you think of a sub for the corn?
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Allison Reply:
December 11th, 2009 at 3:26 pm
M, I think you could either just leave it out – or maybe try some black beans!
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