Curry and Pumpkin Lentil Soup

Author: Recipes_se
No ratings yet
Hypertension: Low Sodium!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizers, Bowls, Main Course, Soups
Cuisine Indian
Servings 3 servings


  • Stove


  • 1 cup onion chopped
  • 2 cups fresh or frozen pumpkin chopped
  • 2 tbsp Earth Balance Butter
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2 whole cloves
  • 3 cups water
  • 1 cup red lentils
  • 2 cups tomatoes chopped
  • 1 cup fresh or frozen green beans
  • 3/4 cup coconut milk


  • In a large skillet with a lid, sauté the onion and pumpkin in the olive oil until onions are soft. Mix in the curry powder, cumin, chilies, and cloves and cook for another minute.
  • Reduce the heat to medium low and add in water and lentils. Mix well, cover, and cook for about 10 minutes, stirring often.
  • Uncover and mix in the remaining ingredients. Heat thoroughly.


Serve over Tinkyada brown rice or whole grains.

My Notes

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