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)
(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.
