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Thursday, November 10, 2011

Lentil Pumpkin Soup with Kale

This is a nice change and I got the idea from a fatfreevegan recipe.

1 large onion
1/2 Tab minced garlic
1 pound of lentils
1 15 ounce can chicken or vegetable broth
1 15 ounce can diced tomatoes
6-8 cups water
Kale (as much as you want)
2 large carrots
1/2 cup butter peas (optional)
1 tsp oregano
1/2 tsp paprika
1/2-1 tsp cumin
1/8 cup quinoa
1/2 cup pumpkin
garum masala (to taste-optional)
salt and pepper to taste
lime juice

In large pot brown onions using pam spray (or whatever ). When about browned add the garlic cooking for another minute. Place rinsed lentils in the pot with the butter peas and the water and a pinch of salt. Cook covered for about 45 minutes or until the lentils and peas are tender.

Add broth, tomatoes, chopped kale, chopped carrots, quinoa and seasoning and cook 20 to 25 more minutes until tender. Add the pumpkin and cook for another 5 minutes stirring to blend. Squeeze lime juice over all when serving.

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