This week my friend and colleague Chef Marney White offered one of her healthy (and awesomely easy) recipes for Mystic blog readers to enjoy, and I scooped it up!
Pumpkin Red Lentil SoupBy Marney White, from her 1999 cookbook, “Healthy Body, Happy Life”3 qts vegetable stock1 lb. dried red lentils (which are actually orange in color)1 16 oz can pumpkin puree¼ c onion, chopped and pureed¼ c celery, chopped and pureedSalt & pepper to taste2 Tbl olive oil
Warm a 6 qt stock pot, and add oil. Add onion and celery and sauté. Add lentils, then vegetable stock. Cook over medium heat until lentils have broken down and become soft. If necessary, add up to a 4th quart vegetable stock until soup is at your ideal consistency. (It’s better when thicker.) In the last 10 minutes of cooking, now on low heat, stir in the can of pumpkin puree and add salt and pepper to taste.