Pumpkin Lentil Soup

As the weather begins to cool down, keep yourself warm with this light meal filled with all the flavors of autumn. From Dr. Esselstyn’s Prevent and Reverse Heart Disease.

Developed by Cleveland Clinic Wellness Editors

Yield: 8-10 servings


1 large onion, chopped (1 cup) 2-6 garlic cloves, diced
3 ribs celery, chopped (3/4 cup) 3 carrots, chopped
2 cups red lentils
7-8 cups vegetable broth or water 1 large can pumpkin (no sugar) 1/4 teaspoon marjoram
1/4 teaspoon dried thyme
Lots of Tabasco


1. Combine onion, garlic, celery, carrots, lentils, and broth or water in a soup pot. Bring to a boil.

2. Lower heat and simmer, covered, 30 minutes, or until vegetables are soft and lentils have turned to mush.

3. Add pumpkin and spices and simmer until all is blended.

4. Add Tabasco to taste. The Tabasco makes the difference. You will be surprised at how many shakes you need–15 to 20! Be fearless!

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