Slow Cooked Lentil-Pumpkin Soup with Spinach

Nov 09, 2016 in soup, crock pot, epicurious, healthy, lentil, pumpkin, slow cooked, soup, spinach. Read the original on: Ocean View Kitchen

0
vote

Just throw the ingredients into your crock-pot, let it go to work, and come home to THIS delicious lentil-pumpkin soup with spinach!

Slow Cooked Lentil-Pumpkin Soup with Spinach

Servings: 6-8 Time: 5-8 hours Difficulty: easy Print

Ingredients:

For the crockpot:

1 cup onion, diced 2 cloves garlic, minced 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon sweet paprika 1/4 teaspoon ground turmeric 1/4 teaspoon ground cinnamon Pinch of red pepper flakes 2 bay leaves Pinch of nutmeg salt and pepper to taste ( i used 2 tsp salt and 1/2 tsp pepper) 48 oz (~ 7 cups) vegetable or chicken broth (more or less as needed, i used 6 1/2 cups) 1 can 15 ounces crushed tomatoes 1 1/2 cup dried red lentils, picked over, washed, and rinsed 2 cups pumpkin, peeled and diced ( winter squash will work as well)

Add at the end:

3 tbs extra virgin olive oil 2.5 oz fresh spinach ( i used 1/2 box of 5 oz spinach) Juice of 1/2 lemon or to taste 1/4 cup fresh parsley or cilantro (or both), chopped

Directions:

Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours. Remove bay leaves. Place about 2 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth. Add back to the pot and stir to combine. Stir in the spinach, lemon juice and parsley. Turn the heat off and let it sit for a bit before serving. Adjust seasoning as needed. Serve with crusty bread, sumac (optional) and lemon zest if desired.

Enjoy!

The post Slow Cooked Lentil-Pumpkin Soup with Spinach appeared first on Ocean View Kitchen.

Read the original on: Ocean View Kitchen