1 small sweet onion, chopped
1 yellow bell pepper, chopped
1/2 c. lentils, rinsed and well drained
1 T. olive oil
2 t. grated fresh ginger
1 t. curry powder
1 t. cumin
26 oz. chicken broth
15 oz. pumpkin puree
salt and pepper, to taste
In a 4- or 5-quart Dutch oven cook onion, pepper, and lentils in hot oil over medium-high heat for two minutes. Whisk in ginger, curry powder, cumin, broth, and pumpkin. Bring to a boil; reduce heat to medium-low. Cover and simmer for 25 minutes or until lentils are tender. Season to taste with salt and pepper.
Makes about six cups.
Notes: I skip the curry, use a little extra ginger, and whip the immersion blender through the pot before serving the soup.
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