I made my curried pumpkin lentil soup for dinner tonight. It was raining out and seemed apropos even though it’s still only summer! I used a mix of frozen spinach and frozen mixed greens – kale, collards, mustard greens this time, and left out one of the bouillon cubes and seasoned it with some bragg’s instead. I also added a LOT of curry powder! This nourishing comforting dish is pretty easy to make and the only knife work is some light chopping of the onions and mincing of the garlic. Enjoy!
I’ve been meaning to make some lentil soup for quite a long time (kassidy gave me these lentils in NYC!) and finally got motivated to throw one together tonight. Since fall is upon us and all the pumpkin yummies are starting to show up, I made sure to add some in here too. Yay, pumpkin. : )
Curried Pumpkin Lentil Soup
olive oil for misting
3-4 cloves garlic
1 medium onion, chopped (here i used half each of yellow & red, b/c they were just hanging out)
6 c. of stock (or 3 boulion cubes & 6 c. of water, way cheaper)
14.5 oz. can of tomatoes, undrained
15 oz. can of pumpkin puree (not pumpkin pie filling!)
1 tsp. of ground ginger (use 2 tsp. of fresh if you have it!)
1 tsp. cinnamon
1 tsp. curry powder
pinch of nutmeg
sea salt, black & cayenne pepper to taste
1 1/2 c. lentils of your choice (i used green, the red ones will sort of dissolve, up to you!)
8 oz. frozen chopped spinach
1. In a large pot or dutch oven spray a mist of olive oil, add onions, and cook at medium heat for about 5 minutes or until onions soften. Add garlic and stir for a minute.
2. Stir in stock, tomatoes, pumpkin, spices and lentils. Bring to a boil, reduce heat and simmer, covered, for 35 minutes.
3. Stir in frozen spinach, raise to boil again, cover and simmer for 10 more minutes, or until lentils are tender.