Esselstyn's Pumpkin Lentil Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Esselstyn's Pumpkin Lentil Soup calories by ingredient
Introduction
This soup is full of fiber, protein, Vitamin A, and iron! Adapted from Dr. Esselstyn's Prevent and Reverse Heart Disease. This soup is full of fiber, protein, Vitamin A, and iron! Adapted from Dr. Esselstyn's Prevent and Reverse Heart Disease.Number of Servings: 8
Ingredients
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1 large onion, chopped
2-6 garlic cloves, chopped
3 ribs celery, chopped (3/4 cup)
2 cups red lentils
7-8 cups vegetable broth or water
1 large can pumpkin (no sugar) (15 ounces)
1/4 teaspoon marjoram
1/4 teaspoon dried thyme
lots of Tabasco
Tips
Use of vegetable broth can increase sodium content.
Directions
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.
Member Ratings For This Recipe
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