Pumpkin Lentil Soup

• dried red lentils↗1 cup
• pumpkin↗1 ounce

  canned

• frozen spinach↗1 cup

  chopped

• medium onion↗1

  chopped

• sun-dried tomato↗1 cup

  soaked

• water↗2 cups
• vegetable broth↗1 cup

  made with 1 veggie bullion cube

• coconut milk1 cup

  So Delicious brand, unsweetened

• cumin↗1 teaspoon
• crushed red pepper flakes↗1⁄2 teaspoon
• salt↗1 teaspoon
• black pepper↗1 teaspoon
• olive oil↗2 teaspoons

Step-by-step instructions

1. 1

   Cook the lentils in the water with bullion until al dente, then add the pumpkin and spinach. In a separate skillet cook the onion in the olive oil until translucent, then add the spices. Stir for a few minutes and then add to the soup. Puree the soaked sundried tomatoes in a blender, then add half the soup and puree for another 30 seconds. Add back in and then stir in the coconut milk. Season to taste.

2. 2

   Note: If using So Delicious Coconut milk, the calories come to 207 per bowl. I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.