Herbed Lentil Pumpkin Soup
Herbed Lentil Pumpkin Soup is a hearty and healthy soup that is perfect for those looking for a low-fat and low-calorie option for their diet. This soup is vegetarian and gluten-free, making it suitable for many dietary preferences. It is also high in protein and fiber, thanks to the lentils, and is a great source of vitamins and minerals, thanks to the pumpkin. However, people with a nut allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
80 kcal
Protein
3 g
Carbs
13 g
Fat
2 g
Fiber
2 g
Ingredients
Red gram, dal
50 gms (50g)
Pumpkin
1 cup, cubed (200g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Grated Ginger
1 tsp (3g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Plain Water
4 medium cup (1000g)
Instructions
Cooking Steps
In a large pot, heat olive oil over medium heat.
Add cumin seeds and sauté for a minute until fragrant.
Add chopped onions, garlic, and grated ginger. Sauté for 2-3 minutes until the onion turns translucent.
Add diced pumpkin, red lentils, turmeric powder, salt, and pepper. Mix well.
Add 4 cups of water and bring the soup to a boil.
Reduce the heat and let the soup simmer for 20-25 minutes until the lentils and pumpkin are cooked and soft.
Remove the soup from the heat and let it cool down a bit.
Blend the soup in a blender or with an immersion blender until smooth.
Garnish with chopped fresh coriander leaves and serve hot.