It’s soup season and I’m loving it! For as much I declare myself a summer girl I must admit I love the change in temperature and the comfort food that comes along with it.
I made this soup over the weekend for some quick lunches. I tend to forget about lentils even though they are super cheap, fast cooking and totally yummy! I decided to go more plant-based on this but I really like them with bacon. My mom said her favorite way to prepare them is with spicy sausage.
Even though this recipe doesn’t have any meat the can of pumpkin really “beefs” this soup up making it more substantial than a traditional broth-based soup, which I think makes it more satisfying. It almost borders on a stew. If you like your soups more brothy, just thin this out with some water or add extra broth.
Oh! and of course this one was just for me. I didn’t even try to serve it to any of the boys, although I think I may make a lentil-based meal in the near future just to see their reactions.
Here’s what I did…
- 2 tsp olive oil
- 1 sweet onion, chopped
- 2 carrots, chopped
- 1 cup dry lentils (140g)
- 1 carton of broth (4 cups) (I used beef, of course not vegetarian, but you can use your favorite)
- 1 can of pumpkin (15oz)
- 1 tsp smoked paprika
- 1 tsp thyme
- 1 tsp cumin
Sauté the onion and carrots in the olive oil until the onion softens and browns a little.
Add the lentils, broth, pumpkin and spices. Stir to combine and cook over medium-high heat until it just starts to boil. Lower to a simmer, cover and cook for at least 45 minutes for the lentils to get tender.
I told you, lentils are souper easy! <– see what I did there? I think my pun obsessed husband is rubbing off on me.
|Servings||Amt per Serving|
|120||1g||9g||old: 2||new: 3|