Red Lentil-Pumpkin Soup

By ShannonB

Ingredients

• 1 chopped onion
• 1 teaspoon minced garlic
• 3 1/2 cups vegetable stock, divided
• 1 cup dried red lentils
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground pepper
• 1 cup water
• 1 tin canned pumpkin
• 1 tablespoon grated peeled fresh ginger (or 2 cubes frozen ginger)
• 1 tablespoon fresh lemon juice

Preparation

Step 1

Heat a large Dutch oven over medium-high heat. Add onion and garlic to pan in cooking spray; sauté 4 minutes. Stir in remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are tender. Place the mixture in a blender and blend until smooth. Serve.