Low Sodium Balsamic-Rosemary Pumpkin Lentil Soup

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Balsamic-Rosemary Pumpkin Lentil Soup

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
1 can (15 oz) pumpkin purée
1 cup red lentils, rinsed
4 cups low-sodium chicken broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp balsamic vinegar

For serving

1–2 tbsp extra virgin olive oil, for drizzling (optional)
2 tbsp fresh rosemary leaves, roughly chopped (optional)

Instructions

1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic, rosemary sprigs, turmeric, cumin, black pepper, and red pepper flakes (if using). Cook, stirring constantly, until fragrant, about 1 minute — watch the garlic closely so it doesn't brown.

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