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Make This Lentil Pumpkin Soup for a Chilly Fall Day

Ingredients
  • 1 lb. (about 4 medium-sized) red potatoes cut into 1-inch pieces
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup dried lentils rinsed
  • 1 medium onion chopped
  • 3  garlic cloves minced
  • 1/2 tsp ground ginger
  • 1/2 tsp pepper
  • 1/8 tsp salt
  • 2 cans (14-1/2 oz. each) vegetable broth
  • 1-1/2 cups water
Instructions
  1. In a 3-or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until potatoes and lentils are tender.
Recipe Notes

Nutrition facts per 1-1/3 cups: 210 calories, 1g fat (0 saturated fat), 0 cholesterol, 463mg sodium, 42g carbohydrate (5g sugars, 7g fiber), 11g protein.

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Mohr

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