Curry Pumpkin Lentil Soup. - Vegan.

Curry Pumpkin Lentil Soup - Vegan
photo by Martha Stroud-Merry

This is fat free and delicious.  Every single one of my family members said upon tasting, "...tastes like Christmas."  The spice combination definitely evoked this response.  I adapted this recipe from thehappyherbivore.com.  Warm, earthy, healthy, and filling.  Enjoy!

Curry Pumpkin Lentil Soup

1 whole sweet onion, diced
2 whole garlic cloves, minced
1-1/2 cups dried lentils, rinsed
1 large box (32 oz.) vegetable broth
1 whole apple, peeled and diced
1 can (15 oz.) pure pumpkin
1 tsp. curry powder
1 tsp. cinnamon
1 tsp. garam masala
1/2 tsp. turmeric
1/8 tsp. cayenne pepper
salt, to taste

Line a medium pot with a thin layer of water. Add onions and cook over med-high heat for 2 minutes. Add garlic, then continue to cook until onions are translucent and all of the water has been absorbed. Add broth, lentils and apple and bring to a boil. Once boiling, cover and reduce heat to medium. Continue to cook until lentils are orange and soft, about 10-15 minutes. Stir in pumpkin and spices. Reduce heat to low and cook another 10-15 minutes, stirring occasionally. Add salt to taste.