Esselstyn's Pumpkin Lentil Soup
- Number of Servings: 8
Ingredients
1 large onion, chopped2-6 garlic cloves, chopped3 ribs celery, chopped (3/4 cup)2 cups red lentils7-8 cups vegetable broth or water1 large can pumpkin (no sugar) (15 ounces)1/4 teaspoon marjoram1/4 teaspoon dried thymelots of Tabasco
1. Combine onion, garlic, celery, carrots, lentils, and broth or water in a soup pot. Bring to a boil.
2. Lower heat and simmer, covered, 30 minutes, or until vegetables are soft and lentils have turned to mush.
3. Add pumpkin and spices and simmer until all is blended. Consider using a blender or immersion blender if you prefer a smooth soup.
4. Add Tabasco to taste. The Tabasco makes the difference. Consider adding it at the table so the heat can be personalized.
Serving Size: Serving size is 1 1/3 cup.
2. Lower heat and simmer, covered, 30 minutes, or until vegetables are soft and lentils have turned to mush.
3. Add pumpkin and spices and simmer until all is blended. Consider using a blender or immersion blender if you prefer a smooth soup.
4. Add Tabasco to taste. The Tabasco makes the difference. Consider adding it at the table so the heat can be personalized.
Serving Size: Serving size is 1 1/3 cup.
Nutritional Info Amount Per Serving
- Calories: 219.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 32.9 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 11.9 g
- Protein: 14.2 g
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