Pumpkin Lentil Soup

Pumpkin Lentil Soup

I added turkey for more protein because it was my main dish. It can be omitted if the soup is desired as a side dish. It tastes a lot like potato soup -- bacon would be a great addition.  This is a gluten-free, egg-free, etc., recipe.

1 -16 ounce can pumpkin puree

1 cup red lentils (any will work, but cooking time will be longer)

1 medium onion, minced

2 cloves garlic, minced

1/2 teaspoon ginger

1/2 teaspoon marjoram

3/4 teaspoon lemon pepper

1 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon cloves

1 teaspoon seasoning salt

4 cups water

Optional ingredients:

1 cup chopped cooked turkey

3 strips bacon, cooked and chopped

Add the ingredients to a soup pot, bring to a boil, then cover and simmer for about 30 minutes, stirring occasionally. When the lentils have become softened and are ready to eat, add the optional ingredients, if desired. Makes four servings.