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  1. #1
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    Default Pumpkin and red lentil soup with cinnamon, ginger and saffron

    Order nail wraps from a Jamberry Independent Consultant
    Peel and chop up pumpkin (about 2lbs) into chunks
    Peel and finely chop 1 large onion
    saute onion in a glug of olive oil until transparent
    Add 3/4 - 1 cup of dry red lentils (no need to soak) (adjust to preference... lentils can be a bit gassy if you're not used to them).
    Add 3/4 tsp of ground cinnamon
    Add 1/2 tsp of ground ginger
    Add 4 strands of saffron that have been ground in a mortar & pestle.

    Stir and cook for a minute.
    Toss in the pumpkin and cover with 6 cups of chicken stock, vegetable stock or water
    bring to boil.
    down to simmer for 30-45 minutes
    crush cooked pumpkin with the back of your spoon agains the soup pot for a rustic finish or blend for a smooth result.

    Serve with a blob of sour cream or a drizzle of EVOO and top with chive spears (or chopped as you prefer) and with a side of good bread.

  2. #2
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    Default Re: Pumpkin and red lentil soup with cinnamon, ginger and saffron

    I am loving your recipes! Thank you so much for sharing them!

  3. #3
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    Default Re: Pumpkin and red lentil soup with cinnamon, ginger and saffron

    I am going to try this. Would canned pumpkin work?


 

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