Wednesday, December 30, 2009

Lentil Pumpkin Soup

This is an easy, pretty soup that goes together in a snap!
All these ingredients should be pantry staples so you can throw it together at the spur of the moment. I love curry, so sometimes I like to add a tablespoon of curry for a twist! Sooo yummy! You can serve with Naan bread and an arugula salad.
Also can be garnished with a dollop of Greek yogurt and fresh cilantro.
As always don't forget the love and enjoy! xo



2 T Butter
1 Large Onion, Chopped
1 Clove Garlic, Crushed
1/2 t Dried Thyme, Crushed
1/4 t Dried Marjoram, Crushed
4 C Chicken Broth
1 C Water
1 15 ounce Can Pumpkin
1 C Dry YellowLentils, Rinsed & Drained
Salt & Pepper to taste

In a large saucepan over medium heat, melt butter and add onion, garlic, thyme & marjoram. Saute until onions are transparent and herbs are fragrant, about 5 minutes. Stir in broth, water, pumpkin and lentils, season with salt and pepper to taste. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Makes 6 side dish servings. Easily doubled. Can be frozen.

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