Assemblyman Joseph Lentol’s Red Lentil Pumpkin Soup
Takes about 30 minutes to make
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
- Heat large Dutch oven over medium-high heat; add oil to pan; swirl to coat.
- Add onion and garlic to pan; sauté 4 minutes.
- Stir in 3 cups broth, lentils, cumin, salt, cinnamon, red pepper; bring to a boil.
- Cover, reduce heat, and simmer 10 minutes or until lentils are tender.
- 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.
- Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated.
- 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.