Pumpkin Lentil Soup with Quinoa Recipe

Looking for an easy Pumpkin Lentil Soup with Quinoa recipe? Learn how to make Pumpkin Lentil Soup with Quinoa using healthy ingredients.


Submitted by squibgirl

Makes 24 servings



Pumpkin Lentil Soup with Quinoa, garlic and onion

Recipe Ingredients for Pumpkin Lentil Soup with Quinoa

4 quarts chicken broth
32 oz. canned pumpkin
15 oz canned pumpkin
1 lb dried lentils
1 cup Quinoa
1 large onion
54 g garlic
2 tbsp Olive Oil

Recipe Directions for Pumpkin Lentil Soup with Quinoa

  1. Crush Garlic Cloves and set aside,

  2. dice Onion set aside

  3. Optional, dice 1/2 cup carrots

  4. Heat heavy stock pan with Olive oil, add onions and garlic and cook until almost translucent.

  5. add stock to pot and cover.

  6. Rinse lentils and quinoa well under running water then add to the stock pot.

  7. Simmer for 1 hour or until lentils are tender, add pumpkin and stir to combine. Bring soup back to a simmer for five minutes.

  8. Serve with fresh baked bread.

Categories

Vegetables, Main Dish, African, Boil, Gluten-Free

Nutrition Facts
Serving Size 250.9g
Amount Per Serving
Calories
154
Calories from Fat
25
% Daily Value*
Total Fat
2.8g
4%
Saturated Fat
0.5g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
515mg
21%
Potassium
451mg
13%
Total Carbohydrates
22.6g
8%
Dietary Fiber
8.0g
32%
Sugars
3.0g
Protein
9.9g
Vitamin A 173% Vitamin C 7%
Calcium 4% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in phosphorus
  • Very high in vitamin A
  •   Bad points
  • High in sodium
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