Low Sodium Smoky Paprika Pumpkin Lentil Soup

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Smoky Paprika 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
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1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
2 tsp smoked paprika
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
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.
¼ tsp black pepper, plus more to taste
1–2 tbsp fresh lemon juice

For serving

1–2 tbsp extra virgin olive oil, for drizzling (optional)
2 tbsp fresh 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 5–6 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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