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

3½ cups vegetable broth (divided: 3 cups & 1/2 cup)
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 pumpkin seeds, toasted
1/4 cup chopped fresh cilantro



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

Serves 4 (1½ cup servings)  top each serving with about 2 teaspoons yogurt, 1 tablespoon pumpkin seeds, 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. Articles published with The Greenline byline includes content cited directly from press releases or published statements and/or is the work of a combination of vetted authors or sources.

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