1. Rinse lentils.
  2. Chop onion and parsley
  3. Chop carrot

Get Cooking:

  1. Heat oil in a pot large enough to hold 12 cups fluids
  2. Add chopped onion and garlic. Sauté for 2-3minute
  3. Add chopped carrot, sauté for 2-3 minutes.
  4. Add red lentils, cumin, curry powder, chili flakes or hot sauce, salt and pepper. Stir and simmer for 5 minutes
  5. Add broth and pumpkin puree. Cover and simmer for about 30minutes, until red lentils are tender. They will fall apart and thicken the broth.
  6. Ladle into bowls and in each bowl, squeeze ½ tbsp lemon juice and sprinkle with ½ tbsp parsley.
  7. Serve immediately and enjoy.
Fertility Dietitian

Hi, I’m Teresa!

A Registered Dietitian, Food science graduate, Recipe developer, Mom, and home cook.
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