Directions: |
Directions:You can play with the amount of onion, carrots, celery, but it is important that the whole can of pumpkin and enough broth/water is used as well as a whole bag of lentil.
Saute onion for a few minutes and add carrots. Saute for 5 minutes stirring frequently and add celery, keep stirring occasionally for another 5 minutes.
Add the drained lentil and stir occasionally for another 5 minutes.
Salt and pepper to taste.
Add the vegetable or chicken broth and stir well. Add a cup or two of water so it does not get too thick. There should be enough liquid to cover the mix. If your vegetables mix reaches half the pot, make sure liquid is about 3/4 of the pot. The soup sets, so don't worry if you add more water.
Stir well and bring to a boil.
Reduce heat to medium low and cook for about 30-40 minutes.
When carrots and lentil are cooked well, add the canned pumpkin and stir well.
Reduce heat to low and let simmer for an addition 10 minutes.
Add parsley, done.
Soup sets and tastes better if served a few hours after it's done, or even overnight.
You may add any spices you might think are good with the combination. |
Personal
Notes: |
Personal
Notes: You can play with the amount of onion, carrots, celery, but it is important that the whole can of pumpkin and enough broth/water is used as well as a whole bag of lentil.
I have made this for several groups of people and it is always a hit.
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This recipe for Pumpkin Lentil Soup is from