Pumpkin-Lentil Soup
Admin
October 20, 2023
/
5 mins read
Total Time: 1 hour
Prep Time: 15 mins
Cook Time: 45 mins
Servings: 6 (1 serving 1 1/3 cup)
Ingredients
- 3 cups Water
- 3 cups Reduced-Sodium Chicken Broth
- 2/3 cup Dried Lentils, rinsed
- 2 large Garlic Cloves, minced
- 1 tbsp Ground Cumin
- 1 tsp Dried Oregano
- 1 can (15 oz) Pinto Beans, rinsed and drained
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 can (15 oz) Pumpkin
- 1/2 cup Mild Salsa
- 1/2 tsp Salt
- 5 cups Fresh Spinach, lightly packed
Directions
- In a 6-qt. stockpot, bring the first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.
- Stir in beans, pumpkin, salsa, and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.
Nutrition Facts per Serving
- 244 Calories
- 1g Fat (0g Saturatted Fat)
- 0mg Cholesterol
- 857mg Sodium
- 44g Carbohydrate (6g sugars, 11g fiber)
- 15g Protein
This recipe is from Taste of Home