PUMPKIN BLACK BEAN LENTIL SOUP

BY DairyFreeGina

Dairy Free Vegan Gluten Free

Is there anything better than soup on chilly or cold day? Truthfully, I even enjoy soup on a hot summer day but that’s just me!

But for those cold days, my Pumpkin Lentil Black Bean Soup is chock full of protein and fiber and will warm you up on the coldest of days. It is hearty and comforting, and cooks up in no time! It’s dairy free, vegan and gluten free too. Serve with a sandwich or salad and you have a complete meal. This soup freezes well and is even better the next day.

Ingredients:

3 cloves garlic, chopped

1 small onion, chopped

3 carrots, peeled and chopped

4 stalks celery, chopped

4 medium sized fresh tomatoes (or canned), chopped

1 15-oz. can black beans, drained and rinsed. Use an extra can if you like your soup extra thick and hearty.

1/2 to 1 cup dried lentils, cooked according to package directions(I always cook extra lentils and use later in the week for other recipes)

1-2 tablespoons pure pumpkin (NOT pumpkin pie filling)

salt, black pepper, and red pepper flakes to taste

1 teaspoon chili powder

1 teaspoon of cumin

6 cups of vegetable broth

Directions:

1. In a large pot spray the pot with cooking spray, make sure it’s dairy-free. Saute the onion and garlic until softened. Add the carrots and celery and saute until carrots and celery are softened.

*You may need to add a small amount of water to prevent burning.*

2. Add the remaining ingredients once above is softened, stir to blend.

3. Bring to a boil over medium heat then reduce to simmer and cook until all is tender and the flavors have melded – at least 1 hour.

What’s your favorite soup? Share in our comments section.

@DairyFreeGina January 2019 Please do not reprint in publications without written permission of DairyFreeGina