This hot, delicious soup pairs well with a salad for a nourishing lunch or as a perfect first course. Pumpkin puree adds a creamy richness and body to this comforting soup.
What You’ll Need
1 large onion, chopped
6 garlic cloves, crushed
1 tsp marjoram
1 tsp cardamom
3 ribs of celery, diced
3 carrots, chopped
2 cups dry red lentils
8 cups low-sodium vegetable broth
3 ½ cups pumpkin puree
½ cup cilantro
salt and pepper to taste
How to Make It
1 Sauté the onions with the garlic and herbs for 2 minutes.
2 Add the carrots and celery and cook for 2 more minutes.
3 Add the lentils and vegetable broth, stir, and bring to a boil.
4 Lower the heat to medium-low and cook for 25 minutes.
5 Add the pumpkin puree and simmer for 5 minutes.
6 Serve with cilantro.