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Recipes » Soups » Pumpkin Lentil Soup
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1 large onion, chopped

6 garlic cloves, crushed

1 tsp marjoram 

1 tsp cardamom

3 ribs of celery, diced

3 carrots, chopped

2 cups dry red lentils 

8 cups low-sodium vegetable broth 

3 ½ cups pumpkin puree

½ cup cilantro

salt and pepper to taste 

1 Sauté the onions with the garlic and herbs for 2 minutes.

2 Add the carrots and celery and cook for 2 more minutes.

3 Add the lentils and vegetable broth, stir, and bring to a boil.

4 Lower the heat to medium-low and cook for 25 minutes.

5 Add the pumpkin puree and simmer for 5 minutes.

6 Serve with cilantro.

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