Eosinophilic Esophagitis Friendly Balsamic-Rosemary Pumpkin Lentil Soup
Total time50 min
Prep time15 min
Cook time35 min
4.6(8)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 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
- 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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