Lunch: Lentil Pumpkin Soup Recipe
Ingredients
1 pound red potatoes (about 4 medium), cut into 1-inch pieces
1 can (15 ounces) solid-pack pumpkin
1 cup dried lentils, rinsed
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon pepper
1/8 teaspoon salt
2 cans (14-1/2 ounces each) vegetable broth
1-1/2 cups water
Minced fresh cilantro, optional
Instructions
In a 3-or 4-qt. slow cooker, combine first 10 ingredients. Cook, covered, on low 7-9 hours or until potatoes and lentils are tender. If desired, sprinkle servings with cilantro.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
