Ingredients
1 tablespoon olive oil
1 large onion, finely diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1 cup dry red lentils, rinsed
1 can (15 oz) pumpkin puree
6 cups vegetable broth
1 tablespoon lemon juice
Salt and black pepper to taste
Fresh parsley and toasted pumpkin seeds for garnish
Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Step 2: Add the garlic, ginger, cumin, turmeric, and smoked paprika. Cook for 1 minute until the spices are fragrant.
Step 3: Stir in the rinsed red lentils and pumpkin puree, ensuring they are well combined with the aromatics.
Step 4: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover partially, and simmer for 20-25 minutes until the lentils are tender.
Step 5: Use an immersion blender to partially blend the soup to your desired consistency. Stir in the lemon juice and season with salt and pepper.
Step 6: Garnish with fresh parsley and toasted pumpkin seeds before serving hot.
Notes
If the soup becomes too thick upon standing, simply add a splash of water or broth when reheating. Red lentils absorb a lot of liquid!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American / Plant-Based
Nutrition
- Serving Size: 1.5 cups
- Calories: 245 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg