Pumpkin & Lentil Soup with Arugula
This was wonderfully hearty and warm with spice, a perfect meal for a cold and blustery day. It is EASY to throw together.
PUMPKIN & LENTIL SOUP WITH ARUGULA
SAUTEE
2 T olive oil
1 1/2 cups (or so...3 medium onions) chopped onion
A few cloves garlic, minced or crushed
ADD
2-ish cups cooked pumpkin*
1 T toasted cumin
1 T curry powder
8-ish cups stock (I used a mix of vegetable and chicken)
1 1/2 cups (or so) lentils, rinsed
abt 1 t salt
Black Pepper (I cracked it twice around the pot)
SIMMER UNTIL LENTILS ARE TENDER (20 mins or so)
PUREE IN THE POT (WITH AN IMMERSION BLENDER)
ADD
6-ish cups arugula*
SIMMER a few minutes more, until the arugula is thoroughly wilted
*Any winter squash could substitute for the pumpkin, and other dark greens could be substituted for arugula
PUMPKIN & LENTIL SOUP WITH ARUGULA
SAUTEE
2 T olive oil
1 1/2 cups (or so...3 medium onions) chopped onion
A few cloves garlic, minced or crushed
ADD
2-ish cups cooked pumpkin*
1 T toasted cumin
1 T curry powder
8-ish cups stock (I used a mix of vegetable and chicken)
1 1/2 cups (or so) lentils, rinsed
abt 1 t salt
Black Pepper (I cracked it twice around the pot)
SIMMER UNTIL LENTILS ARE TENDER (20 mins or so)
PUREE IN THE POT (WITH AN IMMERSION BLENDER)
ADD
6-ish cups arugula*
SIMMER a few minutes more, until the arugula is thoroughly wilted
*Any winter squash could substitute for the pumpkin, and other dark greens could be substituted for arugula