Pumpkin Lentil Soup - Center for Nutrition Studies
This hot, delicious soup pairs well with a salad for a nourishing lunch or as a perfect first course. Pumpkin puree adds a creamy richness and body to this comforting soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nutritionstudies.org.
Ingredients
- 1 large onion, chopped
- 6 garlic cloves, crushed
- 1 tsp marjoram
- 1 tsp cardamom
- 3 ribs of celery, diced
- 3 carrots, chopped
- 2 cups dry red lentils
- 8 cups low-sodium vegetable broth
- 3 ½ cups pumpkin puree
- ½ cup cilantro
- salt and pepper to taste
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