One Pot Red Lentil Pumpkin Soup

dietitiandebbie.com

Janberet

2 tablespoons olive oil

½ onion, chopped (~1 cup)

3 medium carrots, peeled and chopped (~1 cup)

1 ½ tablespoons curry powder

3 cloves garlic, minced

1 can (15 oz) pumpkin puree

6 cups vegetable broth (can also use 4 cups broth, 4 cups water)

1 ½ cups red lentils

1 bay leaf

Dash of red pepper flakes

½ lemon, juiced (about 1 tablespoon juice)

1 5 oz bag baby spinach

Sea salt and ground black pepper to taste

Directions at dietitiandebbie.com

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