The Pioneer Woman Tasty Kitchen
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Curried Pumpkin & Spicy Green Lentil Soup

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Level: Easy

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Description

This soup is thick, yet light. Spicy, yet refreshing. Hot, yet … Cold? It’s healthy, detoxifying, and just happens to be vegan and gluten-free.

Ingredients

  • 1 cup Water
  • ½ cups Dry Green Lentils, Rinsed And Drained
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Minced
  • 1 whole Red Bell Pepper, Seeded And Sliced
  • 2 whole Chili Peppers, Minced
  • 15 ounces, weight Canned Pumpkin Puree
  • 4 cups Vegetable Broth
  • 1 Tablespoon Curry Powder
  • 1 pinch Salt And Pepper, to taste
  • 1 pinch Nutmeg, For Topping

Preparation

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!

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