I think I've finally converted my husband to my "unique" recipes. A few years ago he would have turned his nose up at the thought of this soup. Today, he tried it and said "that's real good." Proof that determination pays off. :)
Pumpkin Soup with Lentils
Slightly adapted from Better Homes & Garden, October 2013 Magazine
Ingredients:
·1 small sweet onion, cut into wedges
·1 yellow sweet pepper, seeded and sliced
·½ cup lentils, rinsed and drained
·1 TBS olive oil
·2 tsp ginger
·1 tsp curry powder
·1 tsp cumin
·1 26oz. box chicken stock (use vegetable stock to make vegetarian)
·1 15oz. can pumpkin puree
·Roasted pumpkin seeds and nutmeg for topping (optional)
·1 small sweet onion, cut into wedges
·1 yellow sweet pepper, seeded and sliced
·½ cup lentils, rinsed and drained
·1 TBS olive oil
·2 tsp ginger
·1 tsp curry powder
·1 tsp cumin
·1 26oz. box chicken stock (use vegetable stock to make vegetarian)
·1 15oz. can pumpkin puree
·Roasted pumpkin seeds and nutmeg for topping (optional)
Directions:
Heat oil in a large 5 qt. Dutch oven. Cook onion, sweet pepper, and lentils over medium-high heat for 2 minutes. Whisk in remaining ingredients. Bring to a boil; reduce heat, cover, and simmer for 25 minutes or until lentils are tender. Season to taste with salt and pepper.
Serve warm with roasted pumpkin seeds and ground nutmeg on top.
Serve warm with roasted pumpkin seeds and ground nutmeg on top.
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