As I wake up to a chilly - actually just downright COLD - morning here in Kansas, I immediately want to put on the crockpot and make soup. 🍲 Soup is one of those easy, and often VERY healthy, dinner options that get overlooked. Don't knock it and make it more often! Just like the picture shows, sprinkle a few pumpkin seeds on top to give this soup some texture. It's freaking delicious! 😋
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cups cubed pumpkin (or butternut squash)
1 cup dry red lentils
6 cups water
1 tsp. ground ginger
1 tsp. ground cumin
cayenne pepper (to taste; optional)
sea salt and ground black pepper (to taste; optional)
Heat oil in large saucepan over medium-high heat.
Add onion; cook, stirring frequently, for 5 to 6 minutes, or until translucent.
Add garlic; cook for 1 minute, or until tender.
Add pumpkin, lentils, and water. Bring to boil. Reduce heat; gently boil, covered, for 20 to 25 minutes, or until pumpkin is soft. Remove from heat.
Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
Return soup to sauce pan over medium heat. Add ginger and cumin. Season with cayenne, salt, and pepper, if desired; cook, stirring constantly, until soup is hot.
Portion Fix Containers: 1 Green, 1 Yellow, ½ teaspoon
2B Mindset Plate: A great FFC as part of lunch. For the vegan plan add veggies for a great lunch.
Find more information about this new flavor on Beachbody's blog here.