RED LENTIL - PUMPKIN SOUP

RED LENTIL - PUMPKIN SOUP image

Yield 4

Number Of Ingredients 16

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2 tsp canola oil
1 C chopped onion
1 tsp minced garlic
3 1/2 C vegetable broth
1 C dried small red lentils
1 tsp ground cumin
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground red pepper
1 C water
3/4 C canned pumpkin
1 Tbsp peeled, grated, fresh ginger
1 Tbsp fresh lemon juice
3 Tbsp plain low fat yogurt
1/4 C chopped fresh cilantro
1/4 C pumpkin seed kernels

Steps:

1. Heat large Dutch oven over med-high heat. Add oil to pan and swirl to coat. Add onion and garlic to pan, saute 4 minutes. 2. Stir in 3 C broth, lentils and next 4 ingredients. Bring to boil, cover, reduce heat and simmer for 10 minutes, or until lentils are tender. 3. Place lentil mixture in blender, remove center piece of lid and place towel over opening. Blend until smooth. 4. Return lentil mixture to pan over medium heat. Add remaining 1/2 C broth, 1 C water and pumpkin to pan; cook 3 minutes or until thoroughly heated. Stir in ginger and lemon juice. 5. Ladle 1 1/2 C into each of 4 bowls, top with 2 tsp yogurt, pumpkin seeds and cilantro,