Adventures in Healthier Eating with 2 Kids and a Picky Husband

Vegetarian Lentil Soup With Pumpkin

3 WWPP Posted by 2 years ago 5 Comments

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.

Vegetarian Lentil Soup with Pumpkin

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.

Vegetarian Lentil Soup with Pumpkin - Step 1

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.

That’s it!

Vegetarian Lentil Soup with Pumpkin - Finished
I told you, lentils are souper easy! <– see what I did there?  I think my pun obsessed husband is rubbing off on me.

Approx Nutritional Information per serving
Servings Amt per Serving
7 ~1 cup
Calories Fat Fiber WWPs
120 1g 9g old: 2 new: 3
Sugar Sat Fat Carbs Protein
6g 0g 22g 10g

See other recipes using: broth, carrots, cumin, lentils, onion, pumpkin, smoked paprika, thyme


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Discussion

There are 5 comments so far. Join in on the conversation.

    Krista

    November 10, 2014

    That looks delicious! I love using smoked paprika with bean dishes. It always reminds me of bacon.

    Anne Kim

    November 10, 2014

    Thank you for this recipe, especially as it gets colder and my appetite for soups increases. I already make a vegetarian lentil soup which is almost one of those--put in whatever veggies are around. Basic to most soups for me is onion, celery, carrots, potato...then I add kale, collards, lentils or split peas...you get the picture. I also love recipes that have photos--it enhances the whole process so you can envision cooking the dish. Happy autumn/winter. Hmmm butternut squash or pumpkin soup is also calling me. Anne

    Joshua Hampton

    November 11, 2014

    I'd love to see how my boys would take to this soup. To me, it looks comforting and delicious. Thanks for the recipe.

    Jennifer

    January 15, 2016

    I've tried to pin a few things off your site,but Pinterest is only saving the photo, not the actual recipe. As you can imagine, that is not really helpful when you want to make the dish. thanks.

      roni

      January 15, 2016

      It's supposed to pin the picture and then you click on it and it takes you here to the recipe. Unless I'm missing something. It works for me.