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Lentil Pumpkin Soup

Lentil Pumpkin Soup

Calories 144 (2% from fat)
Fat 0.3 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 153 mg.
Carb. 32 gram
Fiber 8 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 6.5 gram

Ingredients


1 pound red potatoes (about 4 medium), cut into 1-inch pieces

1 can (15 ounces) solid-pack pumpkin

1 cup dried lentils, rinsed

1 1/2 cups onion, chopped

9 garlic cloves (9 tsp.), minced

1 tsp. ginger, ground

1 tsp. turmeric

1/2 tsp. curry

1 tsp. black pepper, ground

1/4 tsp. salt

4 cups (32 Fluid ounces.) lower sodium vegetable broth

1/4 cup dry white wine

1 1/4 cups water


A hearty, middle eastern inspired soup that pairs well with bread. This is a really easy recipe to make and extremely low calorie.

1. Cut up the potatoes and combine all the ingredients in a 3 or 4 quart slow cooker. Cover and cook on low for 7-9 hours, until potatoes and lentils are tender.

Yield: 8 Servings, about 1 and 1/3 cup each


 Lentil Pumpkin Soup

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 4 - 4.5 minutes. Keep the container open a little to allow steam to escape.



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