When it comes to fall and my toes start to get chilly, soups are a favorite meal. When it comes to soup, lentils are a favorite ingredient. This is for three reasons:
First, the word is particularly fun to say. Lentils. Lentils. Lentils! You get it.
Second, according to this youtube video, lentils are what Marcel the Shell wears as a hat (really though, if you've got a few minutes, this video will make you smile and you'll be quoting it for months).
Third, and this is probably the reason you were waiting for, lentils are darn healthy. Instead of adding noodles or rice, which are carb centers, lentils are jam packed with protein and dietary fiber. Add to that a cup of pumpkins, the Vitamin A rock star, and you've got a delicious and good-for-you meal, indeed. Oh, what a wonderful world it is! Now, if only we could have make lentils a bit prettier...
Cook time: 40 min
Total time: 45 min
Yield: 6-8 servings
- 2 cups Lentils
- 4 cups Water
- 1 cup Chicken Broth
- 2 cups Pumpkin Cubes
- 1/4 cup Green Onion
- 1 tablespoon Curry
- 1 tablespoon Cumin
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Garlic Salt
- 1/2 Chopped Purple Onion
- 1 tablespoon Olive Oil
- 1 tablespoon Sage
- 1 pinch Salt
- 1 pinch Pepper
- 1/4 cup Grated sharp cheddar cheese
- 1 Tomato
- Preheat the oven to 350.
- Peel pumpkin using a potato peeler.
- Cut about 1 cup of the pumpkin into small cubes, about 1/2 inch by 1/2 inch.
- Toss pumpkin squares with Olive Oil, Sage, Salt, and Pepper.
- Spread in a single layer on a parchment-lined cookie sheet and bake for 15 minutes. Set aside.
- Meanwhile, on the stove, boil water and add lentils, cumin, curry, cayenne pepper, and garlic salt.
- After 20 minutes, add chopped purple and sliced green onion, pumpkin cubes, and chicken broth.
- Cook for 15 more minutes, stirring occasionally.
- Serve with freshly grated sharp cheddar cheese and a slice of tomato.