Pumpkin-Lentil Soup
I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia
Ingredients
- 3 cups water
- 3 cups reduced-sodium chicken broth
- 2/3 cup dried lentils, rinsed
- 2 large garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pumpkin
- 1/2 cup mild salsa
- 1/2 teaspoon salt
- 5 cups fresh spinach, lightly packed
