• Jennifer Dillman

Pumpkin Soup with Lentils


My One Weakness - Fall Soups!

It's a "superfood" soup! And, it makes your taste buds say, "Healthy, happy fall!"

Pumpkin Soup with Lentils

40 minutes

Serves 4

1 small onion, diced

1/2 cup Lentils, rinsed and well drained

1 tbsp olive oil

1 26oz carton chicken stock

1 15oz can pumpkin

2 tsp grated fresh ginger (or 1 tsp ground ginger)

1 tsp curry powder

1 tsp ground cumin

Salt and black pepper

Optional: diced, cooked chicken

In your favorite soup pot, cook onion and lentils in hot oil over medium high heat, about 2 minutes. Stir in chicken stock, pumpkin, ginger, curry powder and cumin (and chicken, if desired). Bring to boiling, reduce heat. Simmer, covered, about 25 minutes or until lentils are tender, stirring occasionally. Season to taste with salt and black pepper.

(Adapted from "Fast and Healthy" by Better Homes and Gardens Special Interest Publications, Fall 2016.)

N.B. I know that lentils aren't Whole 30 or Paleo, but we choose to eat them occasionally as part of our family's nutrient rich, properly prepared whole foods diet.


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