lentil pumpkin soup

Last week when I was feeling my worst, I just wished for soup.  But there were no black beans (cooked or defrosted) in the house for one of my favorite when I am sick soups, black bean.  I put this together with lentils and pumpkins.  It is not hard but I am writing it down so I do not forget.

I ate it with whole wheat oatmeal toast and walnut sour cherry rye toast.  Both were excellent but the rye brought out the flavors more.  I probably got more food in me that way so that was probably a good thing.

pumpkin lentil soup

1 cup mixed lentils

2 cups canned pumpkin

1/4 onion, peeled and chopped

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1/8 teaspoon ancho chile pepper

1/8 teaspoon chipolte chile pepper

1 teaspoon paprika

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 cup agave or to taste

water

Wash your lentils well.  I actually sautéed my onions later but if you are not wandering through the kitchen in  a sick haze, put the oil in a small cast iron Dutch oven and heat.  Add the onion and make cook until golden.  Add all the other ingredients except the agave.  Make sure the water fills the pot.  Bring to a boil, turn down to a simmer, and cover.  Let simmer for 45 minutes or more, until the lentils are very well cooked. 

Blend.  Add agave to taste to bring out the flavors.

Serve with toast. 

Eat for the next three days.  I really did.  I wish had more in the house but that will have to wait until travels are done.