Pumpkin and Lentil Soup.

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk reduces calories while maintaining a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth can reduce sodium and cost.

lentils

🥗Healthier: split peas

💰Cheaper: canned beans

Canned beans are often cheaper and provide similar protein.

Cube 2 cups of sugar baby pumpkin and set aside.

In a pot, pour in olive oil and preheat it.

Add chopped onion and minced garlic to the pot; sauté until onions are translucent.

Add the cubed pumpkin to the pot and sauté for a few minutes.

Stir in 2 cups of frozen tomatoes and let them soften and release their juices.

Pour in 1 liter of chicken broth and cover the pot to defrost the broth.

Once defrosted, increase heat to a slight simmer and add 0.5 cup of lentils.

Season with salt, pepper, and 1 tablespoon of oregano; add fresh kale for garnish.

Cook for about 20 minutes until lentils and pumpkin are tender.

Cooking Techniques

Equipment Needed

Spice Level: