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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Healthy and delicious vegan pumpkin lentil soup Ingredients:
1 cup dried red lentils |
1 (15 ounce) can pumpkin |
1 cup frozen spinach, chopped |
1 medium onion, chopped |
1 cup sun-dried tomato, soaked |
2 cups water |
1 cup vegetable broth (made with 1 veggie bullion cube) |
1 cup coconut milk (so delicious brand, unsweetened) |
1 teaspoon cumin |
1/2 teaspoon crushed red pepper flakes |
1 teaspoon salt |
1 teaspoon black pepper |
2 teaspoons olive oil |
Directions:
1. Cook the lentils in the water with bullion until al dente, then add the pumpkin and spinach. In a separate skillet cook the onion in the olive oil until translucent, then add the spices. Stir for a few minutes and then add to the soup. Puree the soaked sundried tomatoes in a blender, then add half the soup and puree for another 30 seconds. Add back in and then stir in the coconut milk. Season to taste.
2. Note: If using So Delicious Coconut milk, the calories come to 207 per bowl. I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.
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