Pumpkin and Lentil Soup
A hearty soup of pumpkin, lentils and two kinds of beans, seasoned with cumin, oregano and salsa.
Ingredients
| 3 чаши/cups | water |
| 3 чаши/cups | reduced-sodium chicken broth |
| 2/3 чаша/cup | dried lentils, rinsed |
| 2 | large garlic cloves, minced |
| 1 с.л./tbsp | ground cumin |
| 2 ч.л./tsp | dried oregano |
| 1 консерва 425 г/can 15 oz | pinto beans, rinsed and drained |
| 1 консерва 425 г/can 15 oz | black beans, rinsed and drained |
| 1 консерва 425 г/can 15 oz | solid-pack pumpkin |
| 1/2 чаша/cup | mild salsa |
| 1/2 ч.л./tsp | salt |
| 5 чаши/cups | fresh spinach |
Instructions
- In a 6-qt. stockpot, bring the first six ingredients to a boil. Cook, covered, over medium heat until the lentils are tender, 20–25 minutes.
- Stir in the beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Stir in the spinach and cook until wilted, 3–5 minutes.