Curried Pumpkin Lentil Soup
Curried Pumpkin Lentil Soup requires roughly 45 minutes from start to finish. For $2.13 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 242 calories, 10g of protein, and 1g of fat each. 76 people were glad they tried this recipe. Head to the store and pick up apple, curry powder, garam masala, and a few other things to make it today. It is brought to you by Happy Herbivore. Autumn will be even more special with this recipe. It works well as a soup. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an excellent spoonacular score of 94%. If you like this recipe, you might also like recipes such as Curried Red Lentil and Pumpkin Soup, Curried Lentil Soup, and Curried Lentil Soup.
Servings: 3
Ingredients:
1 whole apple, diced
1 cup canned pure pumpkin
1 tsp cinnamon
1 tbsp mild curry powder
1 tsp garam masala
1 whole sweet onion, diced
2 tbsp pomegranate molasses
½ cup red lentils
3 cups vegetable broth
2 whole garlic cloves, minced
Equipment:
pot
Cooking instruction summary:
InstructionsLine a medium pot with a thin layer of water. Add onions and cook over med-high heat for 2 minutes. Add garlic, then continue to cook until onions are translucent and all of the water has been absorbed. Add broth, lentils and apple and bring to a boil. Once boiling, cover and reduce heat to medium. Continue to cook until lentils are orange and soft, about 7-10 minutes. Stir in pumpkin and spices. Reduce heat to low and cook another 5 minutes, stirring to incorporate all ingredients. Add salt, pepper and cayenne pepper to taste. Drizzle with pomegranate molasses before serving.Nutritional InformationServing Size: 1Servings Per Batch: 3Amount Per ServingCalories 227Fat 2g Carbohydrate 39gDietary Fiber13gSugars12gProtein14g
Step by step:
1. Line a medium pot with a thin layer of water.
2. Add onions and cook over med-high heat for 2 minutes.
3. Add garlic, then continue to cook until onions are translucent and all of the water has been absorbed.
4. Add broth, lentils and apple and bring to a boil. Once boiling, cover and reduce heat to medium. Continue to cook until lentils are orange and soft, about 7-10 minutes. Stir in pumpkin and spices. Reduce heat to low and cook another 5 minutes, stirring to incorporate all ingredients.
5. Add salt, pepper and cayenne pepper to taste.
6. Drizzle with pomegranate molasses before serving.Nutritional Information
Serving Size 1Servings Per Batch
1. 3Amount Per Serving
2. Calories
3. 227Fat
4. Carbohydrate
5. 39gDietary Fiber13gSugars12gProtein14g
Nutrition Information:
covered percent of daily need
