Pumpkin-Lentil Soup

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

1. 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.
2. 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