Type: Main Course, Soups
Author: Jennie
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8
Ingredients
- 1 onion, diced
- 1 green bell pepper, diced
- 5-6 carrots, chopped
- 3 cloves garlic, minced
- ounce olive oil
- 1 cup split red lentils
- 4 cup chicken stock
- 15 ounce canned pumpkin
- 1 teaspoon curry powder
- 1 teaspoon cumin
- s/p
Directions
- Dice your onion and pepper, chop your carrots, and mince your garlic.
- In a deep stock pot, heat 2-3 tablespoons olive oil over medium heat. Then, add lentils and cook about 1 minute. Lower heat to medium low.
- Add your onion, pepper, carrots, and garlic. Cook for 3-4 minutes until softened.
- Add chicken stock, canned pumpkin, and spices. Bring to a boil, then reduce to low and cook about 15-20 minutes until lentils are tender. Serve hot with savory scones or biscuits.
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