Curried Pumpkin & Spicy Green Lentil Soup

In a large Dutch oven over medium heat, add water and lentils. Cook lentils for 10 minutes, or until slightly tender. Do not cook fully, as they will later cook with the other ingredients.

Meanwhile, add olive oil to a medium skillet over low heat. When oil is hot, add garlic, bell pepper, and chili peppers. Cook for 5 minutes, or until tender.

When lentils are nearly done, add sauteed pepper mixture to the Dutch oven. Stir in pumpkin puree, vegetable stock, and curry powder. Sprinkle in sea salt and pepper, to taste.

Bring mixture to a boil, then reduce heat to medium-low and simmer, covered, for 25 minutes or until lentils are extremely tender.

Garnish with a bit of freshly-grated nutmeg (or a sprinkle of ground nutmeg). Enjoy!