Pumpkin Lentil Soup

This hot, delicious soup pairs well with a salad for a nourishing lunch or as a perfect first course. Pumpkin puree adds a creamy richness and body to this comforting soup.

1 large onion, chopped

6 garlic cloves, crushed

1 tsp marjoram

1 tsp cardamom

3 ribs of celery, diced

3 carrots, chopped

2 cups dry red lentils

8 cups low-sodium vegetable broth

3 ½ cups pumpkin puree

½ cup cilantro

salt and pepper to taste

Directions at nutritionstudies.org

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