PUMPKIN-LENTIL SOUP
I was really craving a hot delicious soup-something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. -Amy Blom, Marietta, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes., Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.
Nutrition Facts : Calories 244 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 857mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.
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Rana Ahmad Ali
[email protected]This soup is a waste of time and ingredients. I would not recommend it to anyone.
Daniel Horton
[email protected]I'm disappointed with this recipe. The flavors just didn't come together for me.
Ella Watson
[email protected]I followed the recipe exactly, but my soup was too thick. I had to add some extra broth to thin it out.
matin kurd
[email protected]I'm not sure what went wrong, but my soup turned out bland. I think I might have forgotten to add the salt.
JAYBEEN WAKA NINGI TV
[email protected]This soup is a great meal prep option. I made a big batch on the weekend and then enjoyed it for lunch all week.
Jamie Chrzanowski
[email protected]I served the soup with a side of crusty bread. It was the perfect way to warm up on a cold night.
Ali Leghari
[email protected]I added a cup of chopped kale to the soup. It added a nice pop of color and nutrients.
Gaming free Fire
[email protected]I'm allergic to carrots, so I omitted them from the recipe. The soup was still delicious.
Ssegane Edward
[email protected]I didn't have any lentils, so I used black beans instead. The soup still turned out great!
DSAN History
[email protected]This soup is a bit too spicy for me, but it's still really good. I'll just have to be careful not to add too much chili powder next time.
Abdulmajid Abubakar
[email protected]I love that this soup is made with all healthy ingredients. It's a great way to get a nutritious meal on the table.
Brook Mania
[email protected]This soup is perfect for a cold fall day. It's warm and comforting and the flavors are amazing.
Marie Jasmina Albert
[email protected]I've never made lentil soup before, but this recipe was so easy to follow. The soup turned out great and my family loved it.
Amena Ahmed
[email protected]This soup is a great way to use up leftover pumpkin puree. It's also a great way to get your kids to eat more vegetables.
Caitlin Pegher
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this soup. The lentils and spices balanced out the pumpkin flavor perfectly.
felicia beard
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use canned pumpkin puree, which makes it a quick and easy meal.
sultan haider
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it.
Youlanda Sampson
[email protected]This soup is amazing! I love the combination of pumpkin and lentils. It's so flavorful and comforting.
kareem khan
[email protected]I've made this soup several times now and it's always a hit! The lentils add a nice protein boost and the pumpkin puree makes it creamy and delicious. I highly recommend this recipe.
Maureen Nabifo
[email protected]This pumpkin lentil soup is a fall favorite in our house! It's hearty, flavorful, and packed with nutrients. I love that it's easy to make and can be tailored to my family's dietary needs.