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.