This soup gets extra points as it contains protein, fiber, beta carotene and great digestive and immunity boosting spices. What I also like about this soup is that red lentils are quick to cook, and have this really beautiful nutty and earthy flavor.

But there’s a really important step to get this soup right, and you can’t skip it. Your first step will be to toast the lentils with some oil- before adding any of the other ingredients- and trust me, it’s a game changer.

Make a very big bowl and have it as your main course, or make a smaller one as a starter. It also freezes well (as long as you freeze it the same day you make it).

HEARTY RED LENTIL PUMPKIN SOUP

Makes 2 large servings, 4 small ones

INGREDIENTS

1 small onion (75gr), chopped
1 cup red lentil (170gr), uncooked
1 TBSP olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried thyme leaves
2 ½ cup diced pumpkin (290gr)
2 cloves garlic, minced
½ tsp ground turmeric
Salt, to taste
Chili pepper, option
2 cups water + 1 cup extra

DIRECTIONS

1.Heat the olive oil in a pot over low-medium heat. Add the red lentils and stir to toast them for about 2 minutes.
2.Add the chopped onions, cumin, coriander, and thyme. Mix well and continue to toast for another 2 minutes, stirring frequently to prevent the lentils from sticking to the bottom of the pot.
3.Add the minced garlic, diced pumpkin, turmeric, salt, and chili pepper (if using). Stir to combine.
4.Pour in 2 cups of water, stir well, and cover the pot. Cook on medium heat for 20–25 minutes.
5.After about 10 minutes, check the soup and add more water if needed—red lentils absorb water quickly!
6.By the 25-minute mark, the soup should be perfectly cooked and ready to enjoy. Serve warm and savor the flavors!