Pumpkin Soup With Lentils

1. 1

   In a 4- to 5-quart dutch oven cook onion, sweet pepper, and lentils in hot oil over medium high heat for 2 minutes.

2. 2

   Whisk in ginger, curry powder, cumin, stock, and pumpkin puree.

3. 3

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

4. 4

   Season to taste with salt and pepper before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.