Pumpkin Lentil Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

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

Recipe

• 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.