Today’s post is brought to you from my insanely talented friend Jacqueline, one of the gals who work with me at Birds of a Feather and our friend Farra from Hostess Haven who jumped in to help with the styling. Pretty much a dream team, those two! Aren’t these photos bananas gorgeous? And this soup looks so hearty and filling, and packed with protein. It’s the kind of soup I would devour on a day I was feeling depleted and low energy, that I’m sure would boost me up and put me straight back to life! I can’t wait to make it! xx- Sarah
CURRIED PUMPKIN AND RED LENTIL SOUP (adapted from a recipe found in Better Homes and Gardens)
Vegan + GF
yield: 4 servings
1 medium yellow onion
1 yellow bell pepper, seeded and sliced
2 garlic cloves, finely minced
1/2 cup red lentils, rinsed and well drained
1 tablespoon olive oil
1/2 teaspoon dried ground ginger (or 2 teaspoons grated fresh)
1 teaspoon curry powder
1 teaspoon ground cumin
1 32-oz. box of vegetable stock
1 15-oz. can pumpkin puree
a sprinkle of grated fresh nutmeg (dried ground nutmeg will do the trick too)
- In a large (4-5 quart) dutch oven or pot, cook onion, garlic, bell pepper, and lentils in olive oil over medium-high heat of 2 minutes.
- Stir in stock, pumpkin puree, ginger, curry powder, and cumin.
- Bring to a boil, then reduce heat to medium-low and simmer, covered, for 25 minutes or until lentils are tender.
- Season with sea salt and pepper. Garnish with a bit of fresh grated nutmeg (or a sprinkle of dried ground nutmeg). Enjoy!