Wednesday, October 16, 2013

Crockpot Pumpkin Lentil Soup

I made this last night and it was delicious. Cutting up the pumpkin took some wrist strength, but other than that, this was so simple! I topped mine with generous squeeze of sriracha and left off the cilantro because I didn't have any.

Crock Pot Pumpkin Lentil Stew
A perfect fall crock pot recipe, this Pumpkin Lentil Stew is not only hearty and delicious, but very healthy and satisfying. A great low calorie recipe idea for a chilly fall day.

2lbs fresh pumpkin, cut into bite sized pieces (butternut squash can also be used)
1 cup green lentils
1 large onion, finely chopped
4 cups fat free vegetable broth
2 tbsp tomato paste
Juice from 1 lime
1 tbsp cumin
1 tbsp ground ginger
1 tsp turmeric
1 tsp nutmeg
1 tsp salt (or more to taste)
1/2 tsp black pepper
1/2 cup plain non-fat Greek yogurt
Fresh cilantro, chopped
In a 4qt slow cooker, combine all ingredients except yogurt and cilantro. Cover and cook on low for 6-8 hours.
When ready to serve, top each serving portion with an heaping tablespoon of yogurt and some fresh cilantro.
Preparation time: 15 minute(s)

Cooking time: 6 hour(s)

Diet type: Vegan

Diet tags: Reduced fat

Number of servings (yield): 6

Culinary tradition: USA (General)

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