Eosinophilic Esophagitis Friendly Harissa-Orange Pumpkin Lentil Soup
Total time55 min
Prep time15 min
Cook time40 min
4.7(8)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ¼ tsp ground cinnamon
- 1 can (15 oz) pumpkin purée
- 1 cup red lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 1–2 tbsp extra virgin olive oil, for drizzling (optional)
- 2 tbsp fresh cilantro or flat-leaf parsley, 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 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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