An interesting fall twist to a lentil soup. 1 and 1/3 cups of soup is approximately 15 grams of protein!
3 cups water
3 cups reduced-sodium chicken broth
2/3 cup dried lentils, rinsed
2 large garlic cloves, minced
1 tbsp. ground cumin
2 tsp. dried oregano
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) sold-pack pumpkin
1/2 cup mild salsa
1/2 tsp. salt
5 cups fresh spinach, lightly packed
1. In a 6-qt. stockpot, bring the first six ingredients to a boil. Cook, covered over medium heat until lentils are tender, about 20-25 minutes.
2. Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.
Original Recipe and Picture from www.tasteofhome.com
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