Red Lentil, Pumpkin & Tomato Soup

summary

Craving something warm, hearty, and delicious? Look no further than our scrumptious Red Lentil, Pumpkin & Tomato Soup. Not only is it packed with flavors and nutrients, but it’s also the perfect comfort dish for those chilly evenings. Dive in to learn how to whip up this delectable soup in no time!

Ingredients

• Red lentils: 1 cup (240 ml)
• Pumpkin: 2 cups, diced (480 ml)
• Tomatoes: 3 large, diced
• Onion: 1 large, chopped
• Garlic cloves: 2, minced
• Vegetable broth: 4 cups (960 ml)
• Olive oil: 2 tablespoons (30 ml)
• Salt: to taste
• Black pepper: ½ teaspoon
• Ground cumin: 1 teaspoon
• Fresh cilantro: for garnish
  

time

Time: Preparation: 15 minutes, Cooking: 30 minutes

Serves 4.

Nutritional Facts (Per Serving)

• Calories: 230
• Protein: 11g
• Carbohydrates: 39g
• Dietary Fiber: 8g
• Sugars: 6g
• Fat: 3g
• Sodium: 480mg

Instructions for a perfect Red Lentil, Pumpkin & Tomato Soup

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion, and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic, and cook for another 1 minute.
4. Toss in the diced pumpkin and tomatoes.
5. Add red lentils to the pot.
6. Pour in the vegetable broth, ensuring that the lentils and vegetables are submerged.
7. Sprinkle salt, black pepper, and ground cumin.
8. Bring the mixture to a boil.
9. Once boiling, reduce heat to low, cover the pot, and let it simmer for about 25 minutes or until lentils and pumpkin are soft.
10. Check seasoning and adjust if needed.
11. Using an immersion blender or a standard blender, puree the soup to your desired consistency.
12. Serve hot, garnished with fresh cilantro.

Tips

1. For added depth of flavor, roast the pumpkin pieces in the oven before adding them to the soup.
2. Red lentils cook faster than other lentils, so keep an eye on them to avoid overcooking.
3. A squeeze of fresh lemon juice before serving can elevate the taste.
4. Feel free to adjust the spices based on your preference.

Serving Suggestions

• Pair the Red Lentil, Pumpkin & Tomato Soup with a slice of rustic bread for a complete meal.
• A side salad with a vinaigrette dressing complements the creamy texture of the soup.
• If you’re feeling a tad more indulgent, a dollop of plain yogurt on top does wonders.
• Red Lentil, Pumpkin & Tomato Soup tastes even better the next day, making it perfect for meal prep.

Alright, friend, there you have it! A simple, yet sumptuous Red Lentil, Pumpkin & Tomato Soup recipe that’s bound to impress. So the next time the weather gets a tad chilly, or you’re just in the mood for some soul-warming food, you know what to make. Enjoy your culinary adventure, and remember, good food is always best shared with good company.

RED LENTIL, PUMPKIN & TOMATO SOUP

Craving something warm, hearty, and delicious? Look no further than our scrumptious Red Lentil, Pumpkin & Tomato Soup. Not only is it packed with flavors and nutrients, but it’s also the perfect comfort dish for those chilly evenings. Dive in to learn how to whip up this delectable soup in no time!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 7 hours hours 45 minutes minutes

Nutritions

Nutrition Facts

RED LENTIL, PUMPKIN & TOMATO SOUP

Amount per Serving

Calories

230

% Daily Value*

Fat

 

3

g

5

%

Sodium

 

480

mg

21

%

Carbohydrates

 

39

g

13

%

Fiber

 

8

g

33

%

Sugar

 

6

g

7

%

Protein

 

11

g

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Red lentils: 1 cup 240 ml
• Pumpkin: 2 cups diced (480 ml)
• Tomatoes: 3 large diced
• Onion: 1 large chopped
• Garlic cloves: 2 minced
• Vegetable broth: 4 cups 960 ml
• Olive oil: 2 tablespoons 30 ml
• Salt: to taste
• Black pepper: ½ teaspoon
• Ground cumin: 1 teaspoon
• Fresh cilantro: for garnish

Instructions

• In a large pot, heat olive oil over medium heat.
• Add chopped onion, and sauté until translucent, about 3-4 minutes.
• Stir in the minced garlic, and cook for another 1 minute.
• Toss in the diced pumpkin and tomatoes.
• Add red lentils to the pot.
• Pour in the vegetable broth, ensuring that the lentils and vegetables are submerged.
• Sprinkle salt, black pepper, and ground cumin.
• Bring the mixture to a boil.
• Once boiling, reduce heat to low, cover the pot, and let it simmer for about 25 minutes or until lentils and pumpkin are soft.
• Check seasoning and adjust if needed.
• Using an immersion blender or a standard blender, puree the soup to your desired consistency.
• Serve hot, garnished with fresh cilantro.

Notes

TIPS

For added depth of flavor, roast the pumpkin pieces in the oven before adding them to the soup.

Red lentils cook faster than other lentils, so keep an eye on them to avoid overcooking.

A squeeze of fresh lemon juice before serving can elevate the taste.

Feel free to adjust the spices based on your preference.

SERVING SUGGESTIONS

Pair the Red Lentil, Pumpkin & Tomato Soup with a slice of rustic bread for a complete meal.

A side salad with a vinaigrette dressing complements the creamy texture of the soup.

If you’re feeling a tad more indulgent, a dollop of plain yogurt on top does wonders.

Red Lentil, Pumpkin & Tomato Soup tastes even better the next day, making it perfect for meal prep.