This Will Pump Up the Heat!

Assemblyman Joseph Lentol’s Red Lentil Pumpkin Soup

Serves 4
Takes about 30 minutes to make

Pump Lentil Soup bowl 001


2 teaspoons canola oil

1 cup chopped onion

1 teaspoon minced garlic

3 1/2 cups vegetable broth, divided

1 cup dried small red lentils • 1 teaspoon ground cumin•1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground red pepper

1 cup water• 3/4 cup canned pumpkin

1 tablespoon grated peeled fresh ginger

1 tablespoon fresh lemon juice• 3 tablespoons plain low-fat yogurt

1/4 cup unsalted pumpkinseed kernels, toasted

1/4 cup chopped fresh cilantro



  1. Heat large Dutch oven over medium-high heat.
  2. Add oil to pan; swirl to coat.
  3. Add onion and garlic to pan; sauté 4 minutes.
  4. Stir in 3 cups broth, lentils, cumin, salt, cinnamon, red pepper; bring to a boil.
  5. Cover, reduce heat, and simmer 10 minutes or until lentils are tender.
  6. Place the lentil mixture in a blender.
  7. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
  8. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return lentil mixture to pan over medium heat.
  9. Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated.
  10. Stir in ginger and lemon juice.

Serve 1 1/2 cups soup into each of 4 bowls; top each serving with about 2 teaspoons yogurt, 1 tablespoon pumpkinseeds, and 1 tablespoon cilantro.

Author: The Greenline

Your monthly source for North Brooklyn community news covering Williamsburg, Greenpoint and Bushwick. Currently 13,000 copies are distributed throughout the community free of charge.

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