Name: Pumpkin-Lentil Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 3 cups water -; 3 cups reduced-sodium chicken broth -; 2/3 cup dried lentils, rinsed -; 2 large garlic cloves, minced -; 1 tablespoon ground cumin -; 2 teaspoons dried oregano -; 1 can (15 ounces) pinto beans, rinsed and drained -; 1 can (15 ounces) black beans, rinsed and drained -; 1 can (15 ounces) pumpkin -; 1/2 cup mild salsa -; 1/2 teaspoon salt -; 5 cups fresh spinach, lightly packed -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin-Lentil Soup

1. 3 cups water -

2. 3 cups reduced-sodium chicken broth -

3. 2/3 cup dried lentils, rinsed -

4. 2 large garlic cloves, minced -

5. 1 tablespoon ground cumin -

6. 2 teaspoons dried oregano -

7. 1 can (15 ounces) pinto beans, rinsed and drained -

8. 1 can (15 ounces) black beans, rinsed and drained -

9. 1 can (15 ounces) pumpkin -

10. 1/2 cup mild salsa -

11. 1/2 teaspoon salt -

12. 5 cups fresh spinach, lightly packed -

How to cook deliciously - Pumpkin-Lentil Soup

1. Stage

In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.

2. Stage

Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.