Pumpkin Lentil Curry Soup
Ingredients
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Olive oil -- 1/4 cup
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Garlic, minced -- 4 Tbsp
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Ginger, minced -- 4 Tbsp
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Mirepoix, small dice (divided evenly) -- 3 cup
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Apple cider vinegar -- 1/4 cup
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Fire roasted tomatoes, diced -- 14.5 oz
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Chicken stock -- 2 qt
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Frontier Co-Op Berbere Seasoning -- 1 Tbsp
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Kosher salt -- 1 Tbsp
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Coriander, ground -- 1 Tbsp
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Smoked paprika -- 1 Tbsp
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Cumin, ground -- 1 tsp
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Libby's 100% Pure Pumpkin -- 29 oz
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Cilantro, fresh, chopped -- 2 Tbsp
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Green lentils, cooked -- 1 cup
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Garbanzo beans, fried -- 2 cup
Preparation
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1In a two-gallon pot, heat oil and sauté garlic, ginger and spices until tender and fragrant. Add mirepoix and sauté another 5 minutes until soft.
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2Deglaze with vinegar and cook for another minute or so. Add tomatoes and continue to cook about 5 minutes.
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3Add chicken stock, bring to a boil and add pumpkin. Simmer about 10 minutes to let flavors marry.
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4Remove soup from heat and stir in chopped cilantro, cooked lentils and garbanzo beans.
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5Serve hot with white rice and garnish with cilantro leaves and fried garbanzos.
Components
