Pumpkin Lentil Soup
This homemade Pumpkin Lentil Soup is easy and super hearty packed with carrots, potatoes and full of fresh flavors! Vegan and gluten free.
Servings: 2
Calories: 328kcal
Ingredients
- 1 large carrot (washed, peeled, chopped)
- 2 medium yellow potatoes (washed and chopped)
- ¾ cup green beans
- ½ cup chopped onion (chopped)
- ¾ cup sprouted lentils ( I use Tru Roots brand)
- ½ cup pumpkin puree (canned-plain-not pie filling)
- 3 cups low sodium or no salt vegetable broth
- 2-3 cups water (depending on desired consistency and you can always add more later)
- ⅛ teaspoon pepper (or more to taste)
- ⅛ teaspoon sea salt (or mote to taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
TOP WITH:
- mashed avocado
- vegan sour cream (optional)
- vegan shredded cheese (optional)
Instructions
- Start by washing and chopping your carrots and potatoes. Chop the onion. Place them in a medium-large pot and add green beans vegetable broth, water, and pumpkin puree. Cook on medium heat until 75% done (about 26 minutes) carrots and potatoes should be slightly firm when you poke them with a fork.
- Add lentils at this point and reduce to medium heat and continue boiling for 5 minutes and then place a lid on the pot and turn heat to low, let sit for another 10 minutes until done.
Notes
Lentils: I used sprouted lentils as stated, if you do not use sprouted res then you want to soak them the night before OR put them in sooner because they will take longer to cook.
Leftovers: Store leftovers in a sealed container in the fridge for 3-4 days or freeze 1-2 months
Nutrition
Calories: 328kcal | Carbohydrates: 69g | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 204mg | Potassium: 1454mg | Fiber: 17g | Sugar: 11g | Vitamin A: 15985IU | Vitamin C: 48mg | Calcium: 101mg | Iron: 6mg
