Pumpkin-Lentil Soup Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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) solid-pack pumpkin
1/2 cup mild salsa
1/2 teaspoon salt
5 cups fresh spinach, lightly packed
Instructions
In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.
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.
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