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Pumpkin Lentil Soup   
Pumpkin Lentil Soup
As the weather begins to cool down, keep yourself warm with this light meal filled with all the flavors of autumn.  From Dr. Esselstyn's Prevent and Reverse Heart Disease.
Yield: 8-10 servings
1 large onion, chopped (1 cup)
2-6 garlic cloves, diced
3 ribs celery, chopped (3/4 cup)
3 carrots, chopped
2 cups red lentils
7-8 cups vegetable broth or water
1 large can pumpkin (no sugar)
1/4 teaspoon marjoram
1.4 teaspoon dried thyme
lots of Tabasco
1. Combine onion, garlic, celery, carrots, lentils, and broth or water in a soup pot.  Bring to a boil.
2. Lower heat and simmer, covered, 30 minutes, or until vegetables are soft and lentils have turned to mush.
3. Add pumpkin and spices and simmer until all is blended.
4. Add Tabasco to taste.  The Tabasco makes the difference.  You will be surprised at how many shakes you need--15 to 20!  Be fearless!
GO! Foods for You is not just another diet! It's about learning how to cook and eat for a longer and healthier life. Our guided, online program provides an eating assessment, weekly lessons and demos, customizable activities and daily encouragement. Learn more about GO! Foods for You
*Note: the photo displayed is representational only and does not show this exact recipe.

ADDED TO  Food- Recipes, Main Dish, Recipe- Soup  1966 days 12 hours 42 min ago
2  Comments  |  Trackback Url  |    Links to this post

YogaJulie commented on Sunday, November 04, 2012 1:53 PM
Tasty.  Add 1.4 t. curry powder and put onion and garlic end towards the end to preserve their nutrients.
Sarah commented on Friday, October 04, 2013 10:45 AM
Here's a yummy fall/winter recipe using pumpkin . . .
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