Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
4 carrots, chopped
2 granny smith apples, peeled and chopped
2-inch piece of fresh ginger, peeled and sliced
2 garlic cloves, minced
1 cup red lentils
3 sprigs fresh thyme
1 teaspoon salt
¾ teaspoon ground black pepper
1 15-ounce can pumpkin puree
4 cups (32-ounces) chicken bone broth
½ cup plain yogurt, for serving
Parsley or thyme, for garnish
Instructions
In a large pot set over medium-high heat, warm the olive oil. Add the chopped onion, carrots, and apples and saute for about 4 minutes.
Add the ginger and garlic to the pot and cook for 1 to 2 minutes more.
Add lentils, thyme, salt, ground black pepper, pumpkin puree, and bone broth to the pot. Stir to combine. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20 to 25 minutes or until the lentils are softened.
Discard the thyme sprigs and remove soup from heat. Let the soup cool for 10 minutes, then transfer to a blender and puree until smooth. You may need to work in batches depending on the size of your blender jar. Alternatively, you can use an immersion blender to puree the soup directly in the pot.
Ladle soup into serving bowls and top each with 2 tablespoons of yogurt, parsley or thyme, and/or cracked black pepper if desired.
Nutrition
Per serving
Calories: 455
Fat: 10 grams
Saturated Fat: 3 grams
Cholesterol: 8 milligrams
Sodium: 723 milligrams
Carbohydrate: 65 grams
Fiber: 15 grams
Sugar: 20 grams
Added Sugar: 0 grams
Protein: 26 grams
