Lentil and Pumpkin Soup

Ingredients

• Pumpkin1 cup (160 g)
• Lentils1/2 cup (100 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Peel the pumpkin and cut into pieces. Chop the garlic.

3. 3

   Step 3

   Place a pot over medium heat and once heated, add the oil and garlic.

4. 4

   Step 4

   Stir-fry for 1 minute and add the pumpkin and parsley. Season with salt and pepper.

5. 5

   Step 5

   Cover with water or broth and bring to high heat.

6. 6

   Step 6

   Once boiling, lower to medium heat, cover and continue cooking for about 10 minutes until the pumpkin is tender.

7. 7

   Step 7

   Then add the lentils and allow to cook for 2-3 minutes.

8. 8

   Step 8

   Remove from the heat, let stand for a few minutes and serve the soup hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil and Pumpkin Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.